Coconut Semolina Cake
Credit: Wendell Rodricks
300 gms sugar
½ cup almond milk (or any other nut milk of your choice)
200 gms semolina
100 gms oil (any light oil)
200 gms desiccated coconut
4 large eggs
1 tsp baking powder
Few drops of Rose essence
Few cardamom seeds
MELT sugar in milk. Place on low fire. Once the sugar melts, add oil, semolina, desiccated coconut. Stir for a short time till well blended. Take off the fire. Cool it completely.
BEAT to peaks the eggs. Add baking powder, rose essence, cardamom seeds.
FOLD into the main mixture.
BAKE at 130 deg C for 30 minutes or till done.
For those that are not lactose intolerant/sensitive
· Replace milk with regular milk.
· Replace oil with 200 gms butter