It goes by sanwin makin in Myanmar. It's a traditional favorite sweet cake there that's full of flavor, and very moist ~ a one-bowl cake; meaning, wet and dry ingredients are mixed together in one bowl.
I’m a fan of the good taste and texture of semolina bread and was intrigued when I saw Thomas Keller on his Milk Street PBS show making this cake. I just happen to have the The Complete Milk Street TV Show Cookbook but evidently cruised on by this recipe.
You’ve probably come upon semolina in pizza and pasta. Unfortunately, I haven’t shopped at a store around here that carries it, so I ordered it from King Arthur Flour.
Semolina’s yellow color and coarse texture looks more like cornmeal to me, the flour is actually made from wheat though, from coarsely-ground durum wheat.
Its deep color comes from high concentrations of carotenoids, the same components which give carrots, apricots, and pumpkins their bright colors. It gives pizza dough a slightly sweet, rich flavor, more cake-like crumb, and a pleasing buttery color.
The flour is commonly used in many cultures. Sprinkle a bit of the flour for added crunch to roasted potatoes and other root veggies. Use it when making pizzas, breads, and dumplings. It sometimes is also used to coat chicken pieces or slices of fish before pan frying in oil, to give it a crispy coating.
I used it for this cake: Semolina and shredded unsweetened coconut are toasted in the oven before whisking together with a can of coconut milk. Shredded coconut acts as a flour substitute by adding flavor but not gluten or structure. Coconut milk provides the cake with a springy, tender, moist texture, that's not chewy. It has a totally different texture than the usual cake.
|Ready for the oven|
It’s an easy cake to make, a unique cake that's not slathered with a plethora of frosting. It’s generally served chilled, but can be enjoyed slightly warm also, or our favorite way ~ room temperature with a dollop of whipped cream on top.
It just might work for your Easter dinner dessert...
Try it, treat your family and friends!
COCONUT CASHEW CAKE
1 cup semolina flour
⅓ cup plus 2 tablespoons unsweetened shredded coconut, divided
1 (14 ounces) can coconut milk*
1 cup packed light brown sugar
4 tablespoons (½ stick) salted butter, melted and slightly cooled
3 large eggs
1½ teaspoons baking powder
½ teaspoon ground cardamom
½ teaspoon kosher salt
¼ cup unsalted roasted cashew, coarsely chopped
Heat oven to 350° with a rack in the middle position.
Line bottom of a 9-inch round cake pan with parchment.
Mist parchment and sides of pan with cooking spray.
On a rimmed baking sheet, combine semolina and ⅓ cup of shredded coconut in an even layer.
Toast until fragrant and golden at the edges, 10 to 12 minutes, stirring halfway through.
Transfer to a large bowl, immediately add the coconut milk and whisk to combine.
Set aside until the liquid is absorbed, about 10 minutes.
Increase oven to 375°.
To semolina mixture, add brown sugar, butter, eggs, baking powder, cardamom and salt.
Whisk until well combined.
Pour the batter into prepared pan and sprinkle with cashews and remaining 2 tablespoons shredded coconut.
Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Let cool on a wire rack for 20 minutes.
Run a knife around the pan, then invert onto the rack and removed the pan and parchment.
Re-invert onto a serving plate.
Serve warm, at room temperature or chilled.
*Do not use light coconut milk