“Baking this coconut cake is always a great way for me and my daughter to spend quality time together. It’s quick enough to hold my daughter’s interest, and tasty enough that she wants to keep making it.”
by Keshnee Sewchuran, who’s part of the Customer Service team in Durban, South Africa
A foolproof coconut‑rich cake, inspired by Middle Eastern and South Asian traditions.
Semolina-based cakes are a staple across the Middle East and South Asia, where they take various forms, such as Basbousa or Sooji cake. They are prepared for everyday occasions as well as for guests and celebrations, using ingredients that are widely available and easy to work with.
This Sooji coconut cake follows that tradition, combining semolina with desiccated coconut to create a soft, slightly textured crumb. Cardamom, an essential in regional baking, adds a subtle aromatic note here, while almonds provide a mild contrast in texture. The preparation is simple, making the cake suitable for regular home baking together, including with children.
The semolina coconut cake finished with a layer of vanilla buttercream icing that can be adjusted depending on preference or the occasion, from a light glaze to a thicker coating, while still holding onto its roots as a humble, comforting treat.
Dessert
Vegetarian
Preparation time: 45 min
Ingredients:
- 250 g margarine or butter
- 480 ml milk
- 170 g semolina
- 80 g desiccated coconut
- 125 g self-raising flour
- 200 g (regular) sugar
- 300 g icing sugar
- 40 g slivered almonds
- ½ tsp cardamom powder
- 1 tsp vanilla
Preparation:
Gently melt 125 g margarine or butter together with the milk, then set aside and allow the mixture to cool. Once cooled, add the dry ingredients, except for the icing sugar and the vanilla, and whisk until a smooth batter forms without lumps. Pour into a prepared baking tin and bake in a preheated oven at 180°C for about 30 minutes, or until a skewer inserted in the center comes out clean.
For the icing, beat 125 g butter with 1 tsp vanilla until smooth, then gradually add the sifted icing sugar. Mix until light and creamy, adding a small amount of milk if needed to reach a spreadable consistency. The icing can be adjusted to preference, from a thin layer to a more generous topping.
Once the semolina coconut cake has cooled completely, spread the icing evenly and decorate as desired.
Variations & Tips: A lighter finish can be achieved by mixing icing sugar into 125 ml dessert cream and pouring it over the cake. For a simpler version, the coconut cake can also be enjoyed without icing, topped only with sprinkles or more slivered almonds before baking.
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