Thursday, 20 July 2017
1 1/2 cups sugar
325 mls canola oil
500 mls vanilla yoghurt
2 teaspoons vanilla
500 grams semolina
2 teaspoons baking powder
6 tablespoons apricot jam
preheat oven to 180 c. grease and line 9 x 13 inch baking dish.
using an electric mixer, lightly beat the eggs.
add the sugar and oil and beat well.
add the yoghurt and vanilla and beat well.
add the semolina and the baking powder and beat until combined.
pour batter into baking dish and cook for approx. 60 minutes until golden and a skewer comes out clean.
just before the cake is ready, heat the jam in a jug in the microwave or in a pot on the stove, until runny.
remove cake from oven and spread the jam across the top of the cake. sprinkle well with the coconut.
cool in baking dish for 10 minutes then remove cake to a wire rack and cool completely.
cut into squares to serve.