Coconut Cake
If you’re looking for a delightful snack to pair with your tea or coffee, consider trying this Coconut Cake recipe! This cake is not only scrumptious, but it also offers a healthier alternative by using rawa (semolina) instead of maida (all-purpose flour).
Rawa brings a unique texture and flavour to the cake, making it a standout treat. This Coconut Cake is wonderfully moist and has just the right amount of sweetness, making it an ideal companion for afternoon tea or coffee breaks.
Whether you’re hosting a tea party or simply want a delicious and satisfying snack to enjoy throughout the day, this cake is a fantastic choice. It’s easy to grab and enjoy on the go, ensuring you have a tasty bite whenever you need it. Give it a try and elevate your snacking experience!
Prep Time – 50 minutes
Cook Time – 55 minutes
Total Time – 1 hour 45 minutes
Ingredients:
Milkmaid – 250 ml
Butter – 100 gm
Rawa – 250 gm
Desiccated Coconut – 200 gm
Eggs – 4
Baking Powder – 1 tsp
Vanilla essence – 1 tsp
Method :
1 ) Grease a cake tin. Line the base with butter paper and grease the paper.
2 ) Heat Butter in a pan, add milkmaid and rawa and mix thoroughly on a slow flame.
3 ) Mix well and leave aside to cool.
4 ) When the mixture is cool, add desiccated coconut. Beat in the egg yolks. Add baking powder
and vanilla mix.
5 ) Preheat the oven to 180 degrees for five mins.
6 ) Beat the egg whites stiffly and gently mix into the mixture. Pour the mixture into the tin and
bake at 180 degrees for 55 minutes.
7 ) Remove from Oven and let it cool for around 20 mins. Slice and serve.
N.B: In case Milkmaid isn’t available, boil 300 ml Milk and gradually stir in 250 gm Sugar
till the mixture becomes condensed and use it.
