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Baked goods

Pumpkin semolina cake with kefir and coconut

Name: Pumpkin semolina cake with kefir and coconut
Yield: 1 pan
Cuisine: Slovak
Ingredients: 2 glasses Pumpkin (winter squash); 200 ml Kefir; 1.5 glasses Powdered sugar (1 glass for the syrup, 0.5 glass for the batter); 1.5 glasses Fine wheat semolina (farina); 1.5 tsp Baking powder; 1 Lemon (juice for the syrup, zest for the batter); 1/2 glass Water (for the syrup); 1 packet Shredded coconut (desiccated) (for sprinkling); for greasing the pan Vegetable oil

Grated pumpkin, semolina and kefir make a cake flavored with lemon zest, baked for 40–45 minutes, then topped with lemon syrup and coconut.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 5 min
Cook time: 40–45 min
Temperature: 180 °C (350 °F)
Servings: 1 pan
Difficulty: Easy
Cuisine: Slovak

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Pumpkin semolina cake with kefir and coconut is a simple cake made with semolina instead of flour. Finely grated pumpkin is quickly mixed with semolina, sugar, kefir, baking powder and lemon zest, then baked for 40–45 minutes at 180 °C (350 °F). The baked cake is soaked with lemon syrup and sprinkled with shredded coconut. It is a good way to use pumpkin in the fall.

Ingredients

Pumpkin (winter squash) 2 glasses
Kefir 200 ml
Powdered sugar (1 glass for the syrup, 0.5 glass for the batter) 1.5 glasses
Fine wheat semolina (farina) 1.5 glasses
Baking powder 1.5 tsp
Lemon (juice for the syrup, zest for the batter) 1
Water (for the syrup) 1/2 glass
Shredded coconut (desiccated) (for sprinkling) 1 packet
Vegetable oil for greasing the pan

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Instructions

Tip: tap a step to mark it as done.

Finely grate the pumpkin and preheat the oven to 180 °C (350 °F). Combine all the batter ingredients—the semolina, sugar, pumpkin, baking powder, kefir and lemon zest—and mix quickly and thoroughly.
Pour the batter into a pan greased with vegetable oil and bake for 40–45 minutes. Check for doneness with a toothpick.
While the cake bakes, prepare the syrup: bring the sugar, water and lemon juice to a boil, boil for 3 minutes, then let cool.
Pour the syrup over the cake while it is still hot and sprinkle with shredded coconut. Allow about half an hour for the cake to absorb the syrup.

Tip: Prick the hot cake all over with a toothpick before pouring on the syrup so it soaks evenly into the center. Pour slowly over the entire surface rather than all at once in one spot.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 235 kcal
Protein: 4.0 g
Carbohydrates: 43 g
of which sugars: 21 g
Fat: 6.0 g
of which saturates: 5.0 g
Fiber: 2.4 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Tekvicová buchta s krupicou, kefírom a kokosom