Golden Coconut Semolina Cake (Dairy-Free, Gluten-Free, Soy-Free) A warm, fluffy, golden cake baking to perfection—this dairy-free and allergen-friendly version of a classic semolina-based cake is sweet, moist, and lightly scented with coconut and citrus. It's a perfect treat for tea time or dessert.
PRINT
What You’ll Need: For the Syrup (optional for soaking)
Prepration for: Golden Coconut Semolina Cake (Dairy-Free, Gluten-Free, Soy-Free)
Prepare the Batter: In a large bowl, whisk together the dry ingredients: semolina, sugar, baking powder, baking soda, salt, and shredded coconut (if using). In another bowl, mix the yogurt, coconut milk, oil, vanilla, and citrus zest. Combine the wet ingredients into the dry and mix until just combined. Do not overmix.
Chef's Tips & Notes Notes: This cake resembles a Middle Eastern basbousa or Greek revani—but made allergen-friendly. You can top with almonds or serve with dairy-free whipped cream
Directions
Step 1
Preheat Oven: Preheat your oven to 180°C (350°F). Grease a 9×13-inch glass baking dish or line with parchment paper.
Step 2
Prepare the Batter: In a large bowl, whisk together the dry ingredients: semolina, sugar, baking powder, baking soda, salt, and shredded coconut (if using). In another bowl, mix the yogurt, coconut milk, oil, vanilla, and citrus zest. Combine the wet ingredients into the dry and mix until just combined. Do not overmix.
Step 3
Bake: Pour the batter into the prepared dish and smooth the top. Bake for 35–40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Step 4
Make the Syrup (Optional): While the cake bakes, combine syrup ingredients in a small saucepan. Bring to a simmer for 5 minutes, then let cool slightly.
Step 5
Soak (Optional): When the cake is done baking, poke holes with a toothpick and slowly pour the syrup over the cake while still warm.
Step 6
Cool and Serve: Let cool for at least 15–20 minutes before slicing. 
