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Coconut Cake Recipe

Coconut Cake Recipe

Ingredients :

3 cups desiccated coconut

3 cups water

4 eggs, separated

2 cups white sugar

2 cups rice flour

1 cup self-rising flour

2 teaspoons baking powder

1/2 teaspoon cardamom, ground

1/4 teaspoon cloves, ground

1/4 teaspoon cinnamon, ground

1 tablespoon rose water

125 g raw cashew nuts

Extra 1/4 cup sugar


Method :

Preheat the oven to moderately low. Line a deep square cake tin with buttered greaseproof paper.


Use a food processor to blend 1.5 cups of desiccated coconut and 1.5 cups of water on high speed until the desiccated coconut is finely ground. Empty the mixture and repeat with the remaining coconut and water. Use an electric mixer to beat the yolks of eggs and 2 tablespoons of the coconut mixture with sugar until creamy. Add remaining coconut and beat well. Sift the flour with baking powder and the 3 ground spices. Stir into the coconut mixture with rose water and cashew nuts.


Beat the egg whites until stiff, add extra sugar and beat again until thick. Fold into the coconut mixture and mix well. Pour into a prepared tins and bake in a moderate low oven for 1.5 hours or until the coconut cake has risen and golde brown on top. The cake is cooked when a fine skewer inserted in the center comes out clean. Cool the cake and remove from the pan onto a wire rack. Cut into squares before serving.


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