I purchased a big bag of semolina flour few months ago and for some reason, I just never got to using it.
I have to admit, my dry pantry is getting ridiculous in there. I have made it a project of mine to really tidy up things in there soon…hopefully soon. Too many thing get lost and I just don’t like finding ingredients that have expired and never get used. It’s a waste of money and resource for sure.
So, I decided to just whipped up the semolina cake with coconut when my girl was napping. She was still napping by the time I was done with it. (good girl!).
Semolina made of durum wheat is yellow in color and the one made from a softer wheat is white in color, called farina or commonly known as cream of wheat in the U.S. If you have never work with semolina flour before, it is not a smooth flour like all-purpose flour or rice flour. To me it’s like a corn meal or grits in term of appearance and texture.
People everywhere around the world are using semolina either for baking and dessert, making pasta like couscous, as breakfast porridge, as coating for meat or fish, I mean….pretty much lots of things.
This semolina cake with coconut is pretty dense and rich in taste. The semolina flour is dry-roasted and so they are nutty in flavor. The coconut milk gives a wonderful creamy taste to the cake. I like how the salt gives this cake a salty flavor, which really balance the sweetness and richness of the cake.
I love sweet and salty dessert A LOT! This is a pretty easy cake to make and very satisfying!
SEMOLINA CAKE WITH COCONUT
Preheat oven to 400 F. Dry-roast the semolina in a skillet until they turn brownish in color. Let them cool off completely before proceed. You can do this ahead of time
Combine the roasted semolina, coconut milk, water, sugar, salt, beaten eggs and hot oil in a medium-size saucepan. Give it a good stir to make sure everything is combine and no lumps in the mixture. Place on top of the stove and bring them to a boil and keep on stirring. Lower the heat once it comes to a boil and continue to cook and stir with wooden spoon until the mixture starts to comes away from the sides of a pan. It should be thick and wet. If it starts to stick to the pan, add a bit more oil, but I didn't have such problem
Transfer the cooked mixture to a greased round baking pan, 12-inch in diameter and 3-inch in depth. Use the back of the metal spoon of cake knife to smooth the surface the best you can, it won't be super smooth, don't worry. Sprinkle on the seeds if you choose to add some
Pop into the oven and bake for 15-20 minutes until the knife inserted into the middle comes out clean. Cool the cake down COMPLETELY before cutting. This may take several hours. If you cut them while they are still warm, they may be sticky and fall apart. When ready to cut, lightly oil the knife and cut into serving pieces