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 :
3
cups
3
cups
4
2
cups
2
cups
1
cup
2
teaspoons
1/2 teaspoon
1/4 teaspoon
1/4 teaspoon
1
tablespoon
125 g
Desiccated coconut
Water
Eggs, separated
White sugar
Rice flour
Self-raising flour
Baking powder
Ground cardamom
Ground cloves
Ground cinnamon
Rose water or 1/2 teaspoon rose essence
Raw cashew nuts
Extra 1/4 cup sugar
Method :
Preheat oven
to moderately slow.
Line a deep
25 cm square cake tin with buttered greaseproof paper, or use two loaf
pans.
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.
Empty blender
container, repeat with remaining coconut and water.
In large bowl
of electric mixer, beat yolks of eggs and 2 tablespoons of the coconut
mixture with the sugar until light and creamy.
Add remaining
coconut and beat well.
Sift the
flour with baking powder and ground spices and stir into the mixture
with the rose water or essence and nuts.
Beat egg
whites until stiff peaks form, add extra sugar and beat again until
thick and glossy.
Fold into
coconut mixture.
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.
A fine skewer
inserted in center of cake should come out clean.
Half cool
cake in tin, then lift out and let cake cool completely on a wire rack.