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Egyptian - Semolina & Coconut Cake

60 mins
Serves Makes 1 cake
Savoury pancakes

Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October, World Vegetarian Month.

Many thanks to Margaret Johns for this recipe. With thanks to http:gormandizewithus.blogspot.com


  • ½ cup margarine
  • ¾ cup raw sugar
  • 75g dessicated coconut (unsweetened)
  • 1 cup semolina
  • 1 tsp baking powder
  • ½ cup plain wholemeal flour
  • ¾ cup almond milk
  • 1 tsp vanilla extract
  • Whole blanched or sliced almonds, to decorate


  • 2/3 cup caster sugar
  • 2/3 cup water
  • 2 Tbs lemon juice
  • Start with the syrup so it has time to cool.


  1. Start with the syrup so it has time to cool.
  2. Place the sugar, water and lemon juice in a saucepan over a medium heat and stir until all the sugar is dissolved. Bring to the boil and then reduce the heat and let it simmer for 6-8 minutes, until it thickens (doesn’t need to be too thick, just syrupy!). Once cool, chill in the refrigerator while you make the cake.
  3. Preheat oven to 180oC.
  4. Melt the margarine in a saucepan and then add all the remaining ingredients except the blanched almonds, stir well to combine.
  5. Grease a square baking dish well and pour the batter into it, spreading it out evenly.
  6. Bake in oven for 30 – 35 minutes, until the top is golden. Remove from the oven and score lines diagonally across the surface.
  7. Pour the chilled syrup over the hot cake and then decorate with almonds. Allow to cool slightly and serve either warm or chilled.