Bolo de Coco (Indian Coconut and semolina cake) recipe
ingredients
1 1/4 cups (175 g) 6 oz Semolina (suji)
1 1/2 cups (200 g) 7 oz Granulated sugar
4 tbsp (60 ml) 2 fl oz Water
1 1/2 cups (150 g) 5 oz Coconut (nariyal), grated
3 tbsp (60 g) 2 oz Butter
1/2 tsp (2 1/2 ml) Vanilla essence
1 tsp (6 g) Baking powder
3 Eggs, separated
1 1/2 cups (200 g) 7 oz Granulated sugar
4 tbsp (60 ml) 2 fl oz Water
1 1/2 cups (150 g) 5 oz Coconut (nariyal), grated
3 tbsp (60 g) 2 oz Butter
1/2 tsp (2 1/2 ml) Vanilla essence
1 tsp (6 g) Baking powder
3 Eggs, separated
method
1. Preheat the oven to 180°C (350°F).
2. In a pan, dissolve the sugar in water on low heat. Add the coconut and cook for 2 minutes. Add butter, semolina, and vanilla essence; mix well. Remove from heat and keep aside to cool.
3. Mix in the Baking powder to the cooled mixture.
4. Beat the egg yolks till thick and foamy and stir into the mixture. Beat the egg whites till stiff and gently fold into the mixture.
5. Pour into a greased, 9 inch - round cake tin and bake for 25-30 minutes until well-risen and golden.
6. Let it cool in the tin for 10 minutes. Turn out on to a wire rack and cool.
Note: The traditional method of making this cake is to mix the ingredients and keep it overnight to rise, omitting the use of Baking powder.
2. In a pan, dissolve the sugar in water on low heat. Add the coconut and cook for 2 minutes. Add butter, semolina, and vanilla essence; mix well. Remove from heat and keep aside to cool.
3. Mix in the Baking powder to the cooled mixture.
4. Beat the egg yolks till thick and foamy and stir into the mixture. Beat the egg whites till stiff and gently fold into the mixture.
5. Pour into a greased, 9 inch - round cake tin and bake for 25-30 minutes until well-risen and golden.
6. Let it cool in the tin for 10 minutes. Turn out on to a wire rack and cool.
Note: The traditional method of making this cake is to mix the ingredients and keep it overnight to rise, omitting the use of Baking powder.
serving amount
serves: 6
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