This is a serious guilty pleasure! A mouthwatering cake made with coconut and semolina. In the Middle East and North Africa, semolina is widely used in desserts: cookies, pastries, cakes, you name it. It adds an different texture than wheat flour. This recipe is a variation on the nutty version I posted previously. The flowery sirup with roze water and orange blossom makes it truly Middel Eastern. So much goodness!


  • 400 gr semolina
  • 75 gr dessicated coconut, plus extra for garnish
  • 125 gr (plant-based) butter
  • 125 gr sugar
  • 10 gr baking powder
  • 100 ml water

Sugar sirup

  • 300 gr sugar
  • 150 ml water
  • 1 tablespoon lemon juice
  • 1 tablespoon rose water
  • 1 tablespoon orange blossom water


  1. Melt the butter, set aside and let cool a little.
  2. Mix the semolina, sugar, coconut and the melted butter with your hands.
  3. Cover with a tea towel set aside to rest for about an hour.
  4. Add the water and baking powder to the semolina mix to get a nice dough.
  5. Butter or spray a round baking tray and the dough. Set aside and let rest for another hour.
  6. In the meantime, make the sugar syrup. Put the water and sugar in a pan on medium heat until the sugar in completely melted.
  7. Stir in the orange blossom water, rose water and lemon juice and set aside.
  8. Preheat the oven to 180ºC. Bake for about 45 minutes, until golden brown.
  9. As soon as you remove the nammoura from the oven, pour with a soup ladle the sugar syrup, one ladle at a time until all the syrup has been soaked up.
  10. In a dry pan, roast some coconut golden brown and spread on the nammoura; use roasted and unroasted coconut for a nice effect.