Goan Coconut Cake Baath

Description

Refrigerating overnight gives the semolina time to soak up the sweet coconut liquid, resulting in a softer, more tender crumb.

Ingredients

• Semolina
• Baking Powder
• Fine Sea Salt
• Superfine Sugar
• Coconut Oil
• Unsalted Butter
• Eggs
• Coconut Milk
• Cream Of Coconut
• Rose Water
• Unsweetened Dried Shredded Coconut

Instructions

1. Line a 8-by-8inch square cake pan with parchment paper
2. Grease with butter, then set aside
3. Whisk flour, baking powder, and salt in a bowl
4. In a large bowl, beat sugar, coconut oil, and butter on medium speed of a hand mixer until fluffy, about 3 minutes
5. Add eggs one at a time, beating after each addition until smooth
6. Add half the coconut milk and cream of coconut, then half the dry ingredients, and beat until just combined
7. Add in remaining coconut milk and cream of coconut, plus the rosewater, mixing well to combine
8. Add remaining dry ingredients and mix well
9. Fold in shredded coconut, then pour batter evenly into prepared pan
10. Cover with plastic wrap, then refrigerate overnight
11. The next day, heat oven to 350
12. Unwrap cake, then bake, turning halfway through, until golden brown, about 90 minutes
13. Cool cake completely before cutting and serving