Coconut Milk Cake from The Flavor Equation by Nik Sharma

Name: Coconut Milk Cake from The Flavor Equation by Nik Sharma
Ingredients: 1 cup [115 g] packed unsweetened shredded fresh or desiccated coconut; ½ cup [110 g] unsalted butter, cubed, at room temperature, plus a little extra for greasing; 2 cups [320 g] fine-grade semolina flour; ½ tsp baking powder; 4 large eggs, at room temperature; 1½ tsp rose water; Two 13½ fl oz [400 ml] cans full-fat unsweetened coconut milk; ½ cup [50 g] sugar; ¼ tsp Fine sea salt; One 13½ fl oz [400 ml] can full-fat unsweetened coconut milk; One 5.4 fl oz [160 ml] can unsweetened coconut cream; 2 cups [280 g] sugar; ½ tsp ground green cardamom

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This coconut cake was born out of two very different cakes. As coconuts are a staple in Goan kitchens, we make a coconut cake with semolina, called baath, that’s highly fragrant. The second cake...

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Ingredients

1 cup [115 g] packed unsweetened shredded fresh or desiccated coconut
½ cup [110 g] unsalted butter, cubed, at room temperature, plus a little extra for greasing
2 cups [320 g] fine-grade semolina flour
½ tsp baking powder
4 large eggs, at room temperature
1½ tsp rose water
Two 13½ fl oz [400 ml] cans full-fat unsweetened coconut milk
½ cup [50 g] sugar
¼ tsp Fine sea salt
One 13½ fl oz [400 ml] can full-fat unsweetened coconut milk
One 5.4 fl oz [160 ml] can unsweetened coconut cream
2 cups [280 g] sugar
½ tsp ground green cardamom