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In Sri Lanka, the moist, rich flesh of coconuts fresh
from the tree is grated, then ground finely on a stone slab. The resulting
texture is much like finely ground almonds but much wetter due to the
presence of the rich coconut milk. If you live in a country where fresh
coconuts are available, use 2 medium size nuts. If, however, you can
obtain only the desiccated variety, treat it in the way described below
and you will still have a delicious coconut cake.
Cooking time : 1 1/4 - 1 1/2 hours Oven temperature : 160oC
(325oF) Ingredients : |
Method :
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Preheat oven
to moderately slow.
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Line a deep
25 cm square cake tin with buttered greaseproof paper, or use two loaf
pans.
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Put 1 1/2
cups each of desiccated coconut and water into container of electric
blender and blend on high speed until coconut is finely ground, about 1
minute.
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Empty blender
container, repeat with remaining coconut and water.
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In large bowl
of electric mixer, beat yolks of eggs and 2 tablespoons of the coconut
mixture with the sugar until light and creamy.
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Add remaining
coconut and beat well.
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Sift the
flour with baking powder and ground spices and stir into the mixture
with the rose water or essence and nuts.
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Beat egg
whites until stiff peaks form, add extra sugar and beat again until
thick and glossy.
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Fold into
coconut mixture.
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Pour into
prepared tins or tins and bake in a moderately slow oven for 1 1/4 to 1
1/2 hours or until risen and golden brown on top.
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A fine skewer
inserted in center of cake should come out clean.
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Half cool
cake in tin, then lift out and let cake cool completely on a wire rack.
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Cut into
squares to serve.
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