12 Serves
67 Mins
Preheat your oven and grease a baking pan with a small amount of butter or oil.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
53 µg / 400 µgCalcium
1218 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
519 mg / 1,250 mgPotassium
219 mg / 4,700 mgSodium
2197 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
2 g / 28 gSugar
49 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
In a large mixing bowl, combine the semolina flour, sugar, shredded coconut, and baking powder. Stir in the yogurt and melted butter until a smooth batter forms.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the oven until golden brown.
While the cake bakes, combine water, sugar, and lemon juice in a saucepan over the stove to create the syrup. Simmer until slightly thickened, then pour over the hot cake immediately after it comes out of the oven.
38
g59
g53
g
American
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