Coconut Semolina Cake
This is the final recipe I’ll be sharing from An Edible Mosaic and it’s a good one!
As the title says, it’s a cake made with semolina flour which gave it a gorgeous yellow color and a different texture – kind of like cornmeal. It’s also filled with coconut (I had to use sweetened – couldn’t find unsweetened at my store) and it’s soaked in a sugar syrup that makes it sticky and sweet and just plain delicious.
I was seriously amazed by this cake. I went into thinking I wouldn’t even like it but y’all, I had 3 pieces for lunch the day I made it. Yeah. Remember how I said I was doing the low-carb thing for awhile? That didn’t work out too well.
The best part of the cake is that the pan is brushed with tahini. And oh my goodness, it does magical things to the crust (outside?) of the cake. It got kind of crispy and tasted almost like peanut butter once it mixed with the flavors of the cake. Oh man, it was good.
My cake was a little bit crumbly which I blame on living in a desert not the recipe but once it soaked for a couple hours in that sugar syrup, it was good to go.
The original recipe is below but I did make a few changes: like I said, I used sweetened coconut. I also used sliced almonds because my store didn’t have whole blanched almonds.