A rich, nutty semolina cake soaked in fragrant orange blossom syrup, topped with coconut and pistachios.
You’ll need:
3 eggs
1 cup Greek or natural yoghurt
¾ cup oil
½ cup sugar
Exotic Bazaar Egyption Coconut Cake Mix
What to do:
1- Make the syrup: Boil ½ cup sugar + ½ cup water. Add orange blossom water, set aside.
2- Mix eggs, oil, and yoghurt. Add cake mix.
3- Pour into a 20cm cake tin and bake at 175°C for 40–50 mins.
4-Pour cooled syrup over hot cake.
5- Once cooled, top with included coconut, almonds, and pistachios.
✨ Try it as cupcakes or drizzle with chocolate for a twist!