Download ImageCoconut Semolina Cake IngredientsDry Ingredients200 g fine semolina50 g dessicated coconut35 g AP flour7 g baking powder1.5 g fine saltWet Ingredients100 g sugar80 g butter or coconut oil (melted & cooled)150 g yoghurt of choice250 ml milk of choice5 ml vanilla or sweet almond extractSyrup200 ml water50 g sugar150 ml honey1 cinnamon stick5 cardamom (lightly smashed)15 ml rose water (optional)StepsGrease a 9 inch springform baking pan & coat with flour, shake of excess & set aside.In a medium bowl, sift flour, baking powder & salt, whisk until well combined & set aside.In a large bowl, add yoghurt, whisk to get rid of any lumps, add milk, butter sugar, flavour extract, dessicated coconut & semolina, whisk well to incorporate all the ingredients.Cover with aluminium foil & let it rest for 2 hrs.After resting, fold in the flour mixture & transfer batter into the greased baking pan.Bake in a 180 deg C preheated oven for about 30-40 mins or until a toothpick inserted in the center of the cake comes out clean.Remove from oven & set aside to cool.Meanwhile, make the syrup by combining all the ingredients in a saucepan (except rose water) & simmer on low heat until sugar is fully dissolved & mixture thickens slightly.Add rose water (if using) & stir well.Using a toothpick, prick as many holes on the surface of the cake, pour warm syrup & set aside to cool.After 1 hr, sprinkle 2 tbsp dessicated coconut evenly on surface of the cake & leave cake to cool completely.Remove cooled cake from pan, cut into desired shape & size.Arrange whole or crushed nuts of choice on pieces of cake (optional) & serve. Source : www.instagram.com