Coconut cake has always been the star of all our Christmas and Easter sweets. That crispy caramelized topping you bite into only to find a soft crumble waiting to surprise your palette.
The recipe I’ve shared today is my mum’s recipe that she’s been following from the past 35 years! Every time she bakes this delicious cake, it never fails to get me all excited.
- 6 eggs
- 1/4 kg semolina flour
- 1/4kg dedicated coconut
- 400 gms sugar
- 1/4 kg butter
- 1 glass milk
- 1 tbs vanilla essence
- 1 tbs baking powder
In a heavy base pan, boil the milk and sugar together. Sift in the semolina flour.
Add the butter and coconut to the mixture.
Stir well and allow it to cook for about 15-20 minutes on a slow flame.
Once the above mixture cools down,
Separate the egg yolks and the egg whites.
Beat the white and allow it to froth up.
Fold in the yolks first and then the egg whites.
Fold in the vanilla essence and baking powder and let the batter rest for 5-6 hours before you pop it in the oven.
Line the baking dish with parchment paper and pour in the batter.
Preheat the oven at 180 degrees Celsius.
Bake for 45 minutes – 1 hour.
You will see the top caramalize.
And there you have it.
Your coconut crumble cake!