Delicious Semolina Cake – Perfect for Diwali!

Light up the faces of your loved ones this Diwali with this SUPA “Semolina Coconut Cake” recipe. Simple to make, yet heavenly in taste, this recipe is assured to have the kids, husbands, aunts and uncles running for more!

For the Syrup, You will need:

1 cup (200 g) sugar
½ cup (120 ml) water
½ tablespoon fresh lemon juice
½ tablespoon rose water

For the cake, You will need:

2 cups (300 g) semolina flour
2 teaspoons baking powder
½ cup (100 g) sugar
½ cup (115 g) unsalted butter, room temperature
1½ cups (360 ml) milk
1 cup (75 g) desiccated, unsweetened coconut
3 tablespoons whole almonds

To make the syrup:

Add the sugar, water and lemon juice to a medium-sized saucepan and bring to a boil over medium heat.
Swirl the pan occasionally and skim off any foam on the surface.
Turn the heat down slightly and boil for 2 to 5 minutes (depending on how thick you want your syrup), swirling the pan occasionally.
Turn off the heat and stir in the rose water.
Allow to cool to room temperature.

To make the cake:

Preheat the oven to 190℃.
Line a medium-sized brownie pan with my baking paper and set aside.
Whisk together the semolina flour, baking powder and sugar in a large bowl.
Stir in the butter, followed by the milk, mixing until combined and then folding in the coconut.
Transfer the batter to the prepared pan and spread it out evenly, allowing it to sit for 10 minutes.
Score the batter into small squares and place 1 almond in the center of each square.
Bake until the sides and top are golden brown (20 – 30 minutes).
Remove from the oven and cut along the lines you scored.
Slowly pour the cooled syrup onto the hot cake.
Allow the cake to sit at room temperature for about 2 hours to absorb the syrup before serving.