My Aunt’s Coconut Semolina Cake – Nutritious and Delicious!
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Baking and little ones seldom go together. Both require time and attention. For this reason, I'm constantly on the lookout for simple, delicious and dump it together baking recipes. My aunt recently shared her very popular and very refreshing coconut semolina cake. It is kind of a crumbly, biscuity cake that works very well with some chai tea.
But the main reason I love baking some coconut semolina cake is that, in terms of cake, it is comparatively healthier.
Semolina
This recipe does not use regular cake flour (how long does flour last?). Instead, it uses semolina flour (how long does semolina flour last?), which is made from a course durum wheat. Semolina is rich in protein and dietary fiber. The durum wheat digests slower, which means you feel satiated for longer.
Savory semolina porridge has been my go-to meal for infants starting on solids. It's quick to cook and a great way to introduce wheat into an infant’s diet.
Desiccated Coconut
A superfood in my eyes, coconuts are so rich in essential minerals. A cup of desiccated coconut contains 137% of the RDI of Manganese and 40% of the RDI of Copper! Both Copper and Manganese are essential for sound blood health.
The coconut gives a creamy and nutty flavor. Not to mention, its coconut aroma adds a tropical dimension to the cake!
Ghee or Clarified Butter
Ghee (how long does ghee last?) is obtained from heating butter and separating the milk solids and liquid fats. Once the milk component is removed, only liquid fats remain. It also makes the ghee, lactose free. Another interesting point about clarified butter is that it produces lesser amounts of acrylamide, a chemical that is known to cause cancer.
The Coconut semolina cake requires very little attention and is one of those recipes that can be whipped together with a toddler hanging off your arms. And it is so easy to remember.
So, without further ado, let's get started!
What You Will Need
1 Cup semolina
1 Cup milk powder
1.5 Cup brown sugar
1 Cup desiccated coconut
1 Cup water at room temperature
1 teaspoon baking powder (how long does baking powder last?)
3/4 Cup ghee or Clarified butter
What You Will Have to Do
Butter a baking pan.
In a large bowl, mix the semolina, milk powder, sugar, desiccated coconut and baking powder.
Add the water and ghee to the dry mix.
Mix till it is combined and do not over whisk.
Pour the batter into the pan.
Let the batter sit at room temperature for 15 minutes. This gives the semolina some time to absorb the moisture and rise.
Bake at 400 degrees Fahrenheit for 20 minutes, till the cake turns a nice goldish brown color.
Let the cake cool down and cut it into pieces. Sprinkle some desiccated coconut and enjoy with a warm drink!
Want to know what else you can use a baking sheet pan for? Check out this post for tips, recipe ideas and more!
