This is a traditional cake that comes from the Middle East. It is made with semolina and coconut poured with syrup - similar to our ravanija. If you love baklava, tulumba and kadaif, this cake will also be included in the list of favorite desserts with syrup. It's easy to prepare, in less than 1 hour, you'll have your cake ready.


  • 3 eggs
  • 1 cup of sugar
  • 1 cup flour
  • 1 cup coconut flakes
  • 1 cup oil
  • 1 cup milk or yogurt (or half/half)
  • 1 cup of semolina
  • 1 sachet baking powder (10 g)
  • 1 sachet vanilla sugar (10 g)
  • 2.5 cups of sugar
  • 2 cups of water
  • 2 tablespoons lemon juice or if you want a rose water
*cup size is 200 ml


  1. Beat the eggs with sugar and add other ingredients. Pour the mixture into a suitable pan covered with baking paper. I used a square pan number 28 and the height of the cake was great.
  2. Bake at 180 C degrees for about 30 minutes.
  3. In the meantime, cook syrup from sugar and water, let it boil for 10 minutes, then add lemon juice to the end. I put the sherbet immediately on cold to be cool when the cake is baked.
  4. After the cake is baked, cut it into pieces, an pour the syrup (the cake hot, the sherbet cooled) and arrange on top of each piece a single almond. I did not have almonds, so I put hazelnuts.
  5. Allow to soak and cool down for a few hours.