Overnight semolina coconut cake

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Ingredients:-

  1. Semolina – 2 cups (coarse)
  2. Dessicated coconut –  2 cups
  3. Salt – 1/2 tsp.
  4. Baking powder – 1 tsp.
  5. Butter – 200 grams
  6. Castor sugar – 1 cup
  7. Egg – 4 numbers; yolks and whites seperated.
  8. Vanilla essence – 1 tsp.
  9. Coconut essence – 1/2 tsp.
  10. Milk – 1/4 cup

Method:-

  1. Mix together the semolina, coconut powder, salt & baking powder.
  2. Beat the 4 egg whites till they hold stiff peaks.
  3. Beat together the butter & castor sugar till creamy for about 10 minutes.
  4. Beat in the 4 egg yolks, one by one & beat well after each addition. Beat in the vanilla essence and coconut essence.
  5. Fold in the  dry ingredients alternated with the milk.
  6. Fold in the beaten egg whites.
  7. Pour the mixture into a prepared Bundt pan, cover with foil & refrigerate the batter overnight.
  8. Bake at 180C in a preheated oven for 35-40 minutes.
  9. Let this cake cool down completely to room temperature before serving.

 Source :- Food diaries by Zarnak Sidhwa

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