At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 12 slices
• Prep time: 35 minutes
• Cook time: 30 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 12 slices.

• Calories: 380 kcal
• Protein: 6 g
• Carbohydrates: 62 g
• Fat: 12 g
• Sodium: 28 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Cake

Have these measured and ready before you begin.

• 3 large eggs
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (120 ml) sunflower oil
• about 3/4 cup plus 1 tablespoon (200 ml by volume) semolina
• about 1 1/4 U.S. cups (300 ml by volume) all-purpose flour
• about 3/4 cup plus 1 tablespoon (200 ml) plain yogurt
• 2 1/2 teaspoons (10 g) baking powder
• 1 teaspoon vanilla extract or 5 g vanilla sugar

Syrup

• about 2 U.S. cups plus 2 tablespoons (500 ml by volume) granulated sugar
• about 2 1/2 U.S. cups (600 ml) water
• Juice of 1/2 lemon

To Serve

• 2 tablespoons shredded coconut

Directions

1. Combine the syrup sugar and water and simmer over low heat for about 30 minutes; add the lemon juice and cool to room temperature.

2. Beat the eggs with the cake sugar until dissolved.

3. Mix in the sunflower oil, yogurt, and semolina, then mix in the flour, baking powder, and vanilla.

4. Pour into a greased 9-inch square pan and bake at 350°F (175°C) for 25–30 minutes.

5. Let the hot cake lose its initial heat, then pour the room-temperature syrup evenly over it.

6. Rest 1-2 hours until absorbed, slice, and finish with coconut.

Sources

1. USDA FoodData Central — April 2026 data release