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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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