coconut baklava cake

coconut baklava cake

simple baklave infused with saffron and rose water

prep: 10'
bake: 25-30'

Baklava but not as sticky and sweet? You are in for a treat. Easy to whip up and delicious next to a cup of warm tea, this baklava cake is to impress guests.

ingredients for the cake

  • 3 eggs
  • sugar 150g (3/4 cups)
  • semolina flour 260g (1 and 1/2 cups)
  • shredded coconuts 60g (1/2 cup)
  • greek yoghurt 140g (1/2 cup)
  • plain flour 60g (1/2 cup)
  • melted butter 120g (1/2 cup)
  • baking powder 1 tsp
  • pinch of salt
  • ground cardamom 1/2 tsp

ingredients for the syrup

  • water 12ml (1/2 cup)
  • sugar 200g (1 cup)
  • rose water 60ml (1/4 cup)

preparation of the cake

  • preheated the oven at 180°C
  • prepare a 25x35cm baking tray lined with baking sheet or greased with butter
  • using an electric mixer beat the eggs with sugar and ground cardamom until fluffy and doubled in volume
  • add the melted butter and yoghurt
  • in a separate bowl mix flour, semolina, coconut, salt and baking powder
  • add the mixture gradually to the batter
  • mix well
  • pour the batter into the prepared tray
  • bake in a preheated oven for 25 to 30 minutes

preparation of the syrup

  • bring it to a gentle boil of the water and sugar and let it simmer for 5 minutes
  • turn off the heat
  • add the rose water


  • pour the cold syrup over the hot cake
  • let it sit for one hour
  • cut the cake into squares of your favourite size
  • serve warm or cold

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