Maurilius's Batica Cake
By: Khushnaz
Published: Monday, November 30, 2009 - 5:11pm

Ingredients




450 grams sugar 
250 grams semolina
250 grams dessicated coconut
250 grams butter (normal salted table butter works just fine)
6 eggs
1 tablespoon baking powder
1 tablespoon vanilla essence

Preparation

1 Dissolve the sugar in water in a heavy-based pan over a slow fire. 2 When the sugar is completely dissolved, add butter. 3 Remember to always keep the heat low. 4 Once butter has melted into the mixture, add the semolina, mix it in well and let cook for 2-3 minutes. 5 Next add the coconut, stir till mixed in well and let the mixture cook for 7-10 minutes, stirring occasionally to ensure it doesn't stick to the bottom of the pan. 6 Remove from heat and cool completely. 7 Meanwhile, beat the eggs in a clean bowl. Add beaten eggs to the cooled semolina mixture and blend well. I used an electric blender for this step. 8 Preheat oven to 160°C. 9 Put the baking powder in a cup and add 2 tbsps warm (not hot) water to it. It will start to froth. 10 Add the baking powder and vanilla essence to the cake mixture and blend in very well till incorporated. 11 Pour the cake mixture into a greased cake tin and bake at 160°C till a skewer inserted in the centre comes out clean (approximately an hour, but could vary, depending on your oven). 12 Remove from the oven, let it cool a bit (cake will pull away from the edges of the tin as it cools). Serve warm.

About


This is a fantastic and easy to make coconut cake recipe, given to me by a friend and neighbour, Maurilius Fernandes. Best enjoyed warm or at room temperature; the cake tends to become a little stodgy when cold, so just pop it into the micro for a minute or so before eating. I hope you enjoy making and eating this as much as I did.