Coconut Cashew Cake (Sanwin Makin)
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.
grams (1 cup) semolina flour
grams (⅓ cup) plus 2 tablespoons unsweetened shredded coconut, divided
01Heat the oven to 350°F with a rack in the middle position. Line the bottom of a 9-inch round cake pan with parchment. Mist the parchment and sides of the pan with cooking spray. On a rimmed baking sheet, combine the semolina and the 30 grams (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.
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