If you enjoy simple homemade desserts, this coconut semolina cake is a wonderful choice. The soft cocoa sponge combined with a creamy coconut filling creates a delicious contrast of flavors and textures. Topped with a smooth chocolate glaze, this cake is perfect for family gatherings, afternoon coffee, or whenever you want a sweet treat. Best of all, it’s easy to prepare with everyday ingredients.
Ingredients
Cake
- 2 large eggs
- 1 cup sugar
- ¾ cup milk
- ⅓ cup vegetable oil
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons unsweetened cocoa powder
Coconut Cream
- 4 cups milk
- 1¼ cups sugar
- 7 tablespoons semolina
- 2 cups shredded coconut
Chocolate Glaze
- 3½ oz dark baking chocolate
- 5 tablespoons milk
- 5 tablespoons sugar
- 1 tablespoon butter
Instructions
Preheat the oven to 400°F. Grease a 12-inch baking pan or similar baking dish.
In a mixing bowl, beat the eggs with the sugar until the mixture becomes light and slightly fluffy. Add the milk and vegetable oil, mixing until well combined. Stir in the flour, baking powder, and cocoa powder and mix until a smooth batter forms.
Pour the batter into the prepared pan and bake for about 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow it to rest while preparing the filling.
In a small bowl, whisk the semolina with ¾ cup milk until smooth. Pour the remaining milk into a saucepan and bring it to a gentle boil. Slowly add the semolina mixture while stirring constantly to prevent lumps. Cook for a few minutes until the mixture thickens. Stir in the shredded coconut and cook briefly, then remove from heat and let the cream cool slightly.
Spread the warm coconut cream evenly over the baked cake layer.
To make the glaze, combine the milk, sugar, and chocolate in a small saucepan over low heat. Stir until the chocolate melts completely. Add the butter and mix until the glaze becomes smooth and shiny.
Pour the warm chocolate glaze over the coconut layer and spread evenly across the cake.
Let the cake cool completely before cutting into squares. Chilling it in the refrigerator for an hour will make slicing easier and allow the layers to set beautifully.
