Semolina coconut cake
This cake brings back a lot of childhood memories. My aunty used to make us this special Christmas sweet. The semolina lends a crumbly texture and with the prominent flavour of fresh coconut, this cake simply hits all my sweet spots.
Traditionally fresh coconut is used to prepare this cake and the cake batter is left overnight for the semolina to soak in all the coconutty goodness. However, it's hard finding fresh coconut in Melbourne and I swapped it with the desiccated version.
1/4 cup semolina
1/4 cup desiccated coconut
1/2 cup sugar (you can reduce this for a lesser sweetness)
100 grams butter
6 eggs (Oh yeah!! Six)
1 tsp nutmeg powder (optional)
1 tsp baking powder
1 tsp vanilla essence
1 1/2 cup water
Preheat the oven to 200-degree fan-forced and line your baking dish with baking paper.
P.S - You might want to skip using oil and flour to line your baking dish.
To make the cake
- Heat the water in a pan & dissolve the sugar. On a low flame, add the semolina, coconut and butter to it. Cook for 10 minutes.
- Allow it the mixture to cool completely.
- Meanwhile, beat your eggs well until it's very light and super frothy. This can take a good 30 minutes of beating.
- Add the eggs to the cooled cake mix along with the essence.
- Finally, add in your baking powder. Transfer the cake batter into your baking dishes and straight into your preheated oven.
Now the hard bit - it can take a good hour and a half to bake this cake.
The fruits of your patience, a heavenly slice of indulgence is ready. The flavours surely transport you to a tropical paradise.
Coconutty goodness .