• 550g coarse semolina
  • 90g dessicated coconut
  • 200g T-Sugars Fine White Sugar
  • 70g self-rising flour
  • 200g unsalted, melted butter
  • 200g thick yoghurt
  • 5g vanilla extract
  • 30g blanched almonds


  • For the syrup:
  • 300g T-Sugars Fine White Sugar
  • 240ml water
  • 5ml lemon juice
  • 5ml rosewater


Preheat the oven to 190°C. Mix the coconut, semolina,
T-Sugars Fine White Sugar, flour, yoghurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk, but it should still be fairly stiff. Spread the mixture into a buttered 30cm x 25cm x 5cm baking tray. Cut it into diamond shapes, pressing hard. Place an almond in the centre of each diamond. Bake for 35–40 minutes or until golden brown.

Meanwhile, make the syrup. Place the T-Sugars Fine White Sugar and water into a pan and bring to the boil, stirring until the sugar dissolves. Simmer for 5 minutes without stirring. Add in the lemon juice and rosewater and remove from the heat. Allow to cool. Pour the syrup over the cake while the cake is still hot. Cool to serve.