Coconut Cake

A very mor-ish cake, you won't be able to stop eating this. Despite the "cake" nomenclature, this cake is more like a sweet, it can also be served as a pudding, and the leftovers carefully hidden for the next day's lunch boxes or tiffin-- good luck on that one!
I've made some changes to the traditional recipe, in that I now find rose essence more exotic than almond essence..

You need:

A lined 20-30 cm cake tin

 1/2 kg sugar, or 2 and a half cups
1 cup water
3 cups of fine semolina
1/2 teaspoon rose water+ 1/2 teaspoon orange blossom water or 1/2 teaspoon almond essence
 2 fresh coconuts ground or 1 cup shredded coconut soaked in 1 cup of coconut milk
6 egg yolks
3 tablespoons ghee or melted butter


  1. Make a syrup of the sugar and water. Stir sugar in the water over a medium flame to ensure it melts, and do not allow to boil. Simmer for about 5 minutes. Set aside to cool. Under a fan or in a bowl of ice if your are impatient, or short of time, like me!
  2. When the syrup is cool, add all the semolina and allow to soak for 1-2 hours. The longer the better, but you can get away with 1 hour.
  3. If you are using shredded or dessicated coconut, mix it into the coconut milk and leave to soak. You can also use plain full fat milk if preferred.
  4. Beat the egg yolks.
  5. Stir the coconut into the soaked semolina mixture.
  6. Add the eggs and ghee alternately to the mixture.
  7. Add the essences.
  8. Leave to stand for an hour. Preheat oven to 190 C. <---- remember this step!
  9. Pour the cake mixture into the prepared cake tin and bake for 45 minutes.
  10. Check for doneness, using a skewer, stick or uncooked spaghetti. It should come out clean, but a bit damp.
  11. Place a wire rack over the cake tin, and invert the cake to remove cleanly.
  12. Peel off the paper before serving. Scatter some rose petals, or just cut into chunks and serve with custard or icecream.