Ingredients
- 250 g fine semolina
- 250 g sugar
- 170 g self-rising flour
- 150 g coconut
- 150 g Lurpak cow milk butter
- 4 medium eggs
- 1 vanilla vial
Ingredients for the syrup
- 500 g sugar
- 530 ml water
- lemon peels
Method for the syrup
In a pot, add all the ingredients needed for the syrup, and heat until they come to a boil.
Remove from the stove and let it cool down.
Method for the cake
In a mixer’s bowl, using the paddle attachment, beat butter and sugar at medium to high speed until light and fluffy.
Right after, gradually pour the whisked eggs. Then, in a large bowl, add the rest of the ingredients and whisk until completely combined. When ready, add the mixture into the mixer’s bowl, while beating constantly for 1 more minute, at the same speed until completely homogenized.
Empty the batter in a 25×35 baking pan, and bake in a preheated oven at 170 C, on the middle oven rack, for about 40 minutes.
Finally, remove from the oven, and slowly pour the lukewarm syrup, using a ladle or a jug.
