Coconut – Yoghurt – Semolina – Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g semolina
- 100 g desiccated coconut
- 100 g butter, melted, slihtly cooled
- 100 g suar
- 500 g natural yourt
- 1 point vanilla sugar
- 1 point baking powder
- Fat for the shape
- 1 cup sugar
- 2 cup water
Print Recipe
Pin Recipe Instructions
- Mix the semolina, desiccated coconut, butter, sugar, natural yogurt, vanilla sugar and baking powder. Pour the dough into a (small) greased springform pan. Bake in the convection oven at 180 ° C for 30 minutes. Take out of the oven and let cool in the tin until it is lukewarm.
- In the meantime, mix 1 small cup of sugar and 2 small cups of water, bring to the boil and simmer for 10 minutes. Pour the liquid over the cake. When everything is absorbed, remove the cake from the mold.
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