Bolo de Coco (Indian Coconut and semolina cake)

Bolo de Coco (Indian Coconut and semolina cake)

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Servings: 6
Calories: 414

Ingredients
 

  • 6 oz Semolina suji
  • 7 oz Granulated sugar
  • 2 floz Water
  • 5 oz Coconut nariyal, grated
  • 2 oz Butter
  • 1/2 tsp Vanilla essence
  • 1 tsp Baking powder
  • 3 Eggs separated

Instructions

  • Preheat the oven to 180°C (350°F).
  • 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.
  • Mix in the Baking powder to the cooled mixture.
  • 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.
  • Pour into a greased, 9 inch - round cake tin and bake for 25-30 minutes until well-risen and golden.
  • 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.
Calories: 414 kcal
Carbohydrates: 58 g
Protein: 7 g
Fat: 18g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 102 mg
Sodium: 175 mg
Potassium: 171 mg
Fiber: 3 g
Sugar: 35 g
Vitamin A: 355 IU
Vitamin C: 1 mg
Calcium: 63 mg
Iron: 2 mg
Dishes Puddings
Cuisine Indian
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