Description
Delicious and moist coconut almond cake bars that are perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1 cup semolina
- 1 cup granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 1/2 cup almond milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup sliced almonds (for topping)
- 1/4 cup extra shredded coconut (for garnish)
- 1/2 cup honey or light syrup (for brushing, optional)
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.
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In a large bowl, mix together the flour, semolina, sugar, shredded coconut, baking powder, and salt.
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In another bowl, whisk together the yogurt, vegetable oil, almond milk, and vanilla extract until smooth.
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Gradually add the wet ingredients to the dry ingredients. Mix until just combined, ensuring there are no lumps.
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Pour the batter into the prepared baking pan. Smooth the top with a spatula.
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Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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While still warm, brush the top with honey or light syrup for added moisture.
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Sprinkle the extra shredded coconut over the top. Add sliced almonds as desired.
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Allow the cake to cool completely before cutting into bars. Serve and enjoy!
Notes
- For more almond flavor, consider adding 1/2 teaspoon of almond extract to the wet ingredients.
- Ensure the yogurt is at room temperature to help with even mixing.
- If you prefer a less sweet bar, reduce the amount of sugar slightly.
- These bars keep well in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 8g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg