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Milk Street Recipe

Coconut Cashew Cake (Sanwin Makin)

1 hour

Rich with the flavor of coconut, traditional Burmese semolina cake is made by cooking the semolina into a thick porridge before it is baked. We lightened the cake's texture by using a straightforward cake-mixing method and added ground cardamom for fragrance and flavor. Toasting the semolina and shredded coconut first brings out their nuttiness, and soaking them in coconut milk softens their texture so the cake bakes up with a soft, plush crumb. Roasted cashews added texture and visual appeal to the golden brown cake. Though this dessert is usually served chilled, we liked it better at room temperature and even slightly warm, with lightly sweetened whipped cream on the side.

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