Ah, a Semolina, Ricotta, and Coconut Cake — soft, moist, slightly grainy from the semolina, with a rich ricotta creaminess and tropical coconut flavor. Perfect with tea or coffee! 🍰🥥
Here’s a tried-and-true recipe:
Semolina, Ricotta, and Coconut Cake
Ingredients
Cake
- 1 cup semolina
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup sugar
- 3 large eggs
- 1 cup ricotta cheese
- ½ cup plain yogurt
- ½ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- ¾ cup shredded coconut
Optional glaze or topping
- Powdered sugar
- Toasted coconut flakes
Instructions
1. Prep
- Preheat oven to 350°F (175°C)
- Grease a 9-inch round or square baking pan and lightly flour it
2. Dry ingredients
- In a bowl, mix semolina, flour, baking powder, baking soda, salt, and shredded coconut
3. Wet ingredients
- In another bowl, whisk eggs and sugar until pale
- Add ricotta, yogurt, oil, and vanilla; mix until smooth
4. Combine
- Gradually fold dry ingredients into wet ingredients
- Stir gently until just combined
5. Bake
- Pour batter into the prepared pan
- Bake 35–45 minutes, or until a toothpick comes out clean
- Let cool completely before slicing
6. Optional finishing touch
- Dust with powdered sugar or sprinkle toasted coconut on top
Tips & Variations
- Citrus twist: add 1 tsp lemon or orange zest for brightness
- Extra moist: soak the baked cake with 2–3 tbsp milk or coconut milk
- Nutty addition: fold in ¼ cup chopped almonds or pistachios
This cake is moist, slightly dense, and pleasantly grainy from the semolina, with a soft ricotta texture and coconut aroma.
If you want, I can give you a “gluten-free, extra fluffy” version that keeps the same flavor but is lighter and perfect for celebrations.
Do you want me to do that?
