Spanish Coconut Cake – Recipe for Spanish Coconut Cake – How to Prepare Spanish Coconut Cake

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Spanish Coconut Cake – Recipe for Spanish Coconut Cake – How to Prepare Spanish Coconut Cake

Spanish coconut cake is known for its delicious taste and rich nutritional value. It is also easy to prepare, requiring no more than one hour to make and bake. In this recipe, I will share the ingredients for six servings and guide you through the preparation steps, hoping you enjoy this delightful dessert from Spanish cuisine.

Ingredients for Spanish Coconut Cake:

Spanish Coconut Cake

 

For the Cake:

  • 2 cups of white sugar
  • 6 eggs
  • 2 teaspoons of vanilla extract
  • 1 cup of vegetable oil
  • 2 cups of yogurt
  • 2 cups of white flour
  • 2 cups of fine semolina
  • 2 cups of shredded coconut
  • ½ teaspoon of salt
  • 3 teaspoons of baking powder
  • ½ teaspoon of baking soda

For the Syrup:

  • 3 cups of white sugar
  • 2 cups of water
  • 1 teaspoon of lemon juice
  • 1 teaspoon of orange blossom water

Preparation Steps for Spanish Coconut Cake:

Preparing the Syrup:

  1. Make the Syrup: In a pot, combine the sugar and water over medium heat and bring to a boil.
  2. Simmer: Let the mixture boil for about 10 minutes, then remove from heat.
  3. Flavor: Add the lemon juice and orange blossom water, stir well, and set the syrup aside to cool.

Preparing the Cake:

  1. Mix the Dry Ingredients: In a large bowl, mix the semolina, flour, shredded coconut, baking soda, baking powder, and salt. Stir until well combined.
  2. Prepare the Wet Ingredients: In a separate bowl, beat the eggs with the vanilla and sugar using an electric mixer until creamy and well combined.
  3. Add Yogurt and Oil: Add the yogurt and vegetable oil to the egg mixture, and blend again until fully incorporated.
  4. Combine Wet and Dry Ingredients: Pour the wet mixture over the dry ingredients and use a spatula to gently fold everything together until well mixed.
  5. Prepare the Baking Pan: Grease a suitable baking tray with butter or oil and lightly dust with flour.
  6. Bake the Cake: Preheat the oven to 180°C (350°F). Pour the cake batter into the prepared pan and place it in the oven. Bake until the cake is fully cooked and golden brown on all sides (about 30–40 minutes).

Final Steps:

  1. Soak the Cake: Once the cake is out of the oven, cut it into squares and pour the cooled syrup over the hot cake, allowing it to absorb.
  2. Optional Step: Place the cake back into the oven for a few minutes to give the top a nice golden-red color.
  3. Cool and Serve: Remove from the oven and allow the cake to cool before transferring it to a serving plate.

Your Spanish Coconut Cake is now ready to be served. Enjoy it with your family or guests for a delightful treat. Bon appétit!

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