Ingredients:
Cake:
• 2 cups finely grated fresh pumpkin
• 1 1/2 cups semolina
• 1/2 cup granulated sugar
• 1 cup (250 ml) kefir, buttermilk, or plain yogurt
• 1 1/2 tsp baking powder
• Zest of 1 lemon
• Neutral oil, for greasing the pan
Lemon Syrup & Topping:
• 1/2 cup unsweetened shredded coconut, for topping
• 1/2 cup water
• 1/2 cup granulated sugar
• Juice of 1 lemon
Directions:
• Heat the oven to 180°C (350°F).
• Lightly grease a 25 cm (10-inch) round baking dish or cake pan with vegetable oil.
• In a large bowl, whisk together the grated pumpkin, semolina, 1/2 cup sugar, baking powder, kefir, and lemon zest until just combined. Work quickly to transfer it to the oven before the semolina absorbs too much liquid and thickens prematurely.
• Spread the batter evenly into the prepared dish.
• Bake for 40 to 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
• While the cake bakes, combine the water, remaining 1/2 cup sugar, and lemon juice in a small saucepan.
• Bring to a boil over medium heat, simmer for 3 minutes, then remove from heat and let cool to room temperature.
• Pour the cooled lemon syrup slowly and evenly over the cake immediately after removing it hot from the oven.
• Top with an even layer of shredded coconut.
• Let the cake rest at room temperature for at least 30 minutes. The semolina will soak in all the syrup, yielding a moist, melt-in-your-mouth texture.
• Slice and serve warm or chilled. Slice and serve warm or chilled.
