Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
grams (1 cup) semolina flour
grams (⅓ cup) plus 2 tablespoons unsweetened shredded coconut, divided
14-ounce can coconut milk
grams (1 cup packed) light brown sugar
tablespoons (½ stick) salted butter, melted and slightly cooled
teaspoons baking powder
teaspoon ground cardamom
teaspoon table salt
grams (¼ cup) unsalted roasted cashews, coarsely chopped
01Heat the oven to 350°F with a rack in the middle position. Line the bottom of a 9-inch-round cake pan with a round of kitchen parchment. Mist the parchment and sides of the pan with cooking spray.
02On 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.See Demo
03Increase the oven to 375°F. To the semolina mixture, add the brown sugar, butter, eggs, baking powder, cardamom and salt. Whisk until well combined. Pour the batter into the prepared pan and sprinkle with the cashews and remaining 2 tablespoons shredded coconut.See Demo
04Bake until a toothpick inserted at 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 remove the pan and parchment. Invert again onto a serving plate. Serve warm, at room temperature or chilled.See Demo
Made per recipe and it came together exactly as expected. Always appreciate that Milk Street's recipes are so reliable for outcome. Delicious. Best served day it is baked we think. Leftovers were good but glad we baked it morning of day we planned to serve it for guests.
Could the semolina be replaced by cornmeal for a GF version? Or perhaps something else? Looks amazing but I can't have semolina.
This is a great question. Would you post it in our Q&A Forum for Milk Street Insiders and Digital subscribers? It's currently free for all to use and we're sure others would love to hear the answer to this one.
The Milk Street Team
Love this cake - moist and delicious - it’s nice to be able to make recipes like this which are lactose-free, not needing heavy cream and such (butter lactose is insignificant). I can eat anything coconut all the time!
I baked this cake today and was very pleased with it. It came together quickly, baked beautifully, turned out of the pan easily and was moist and delicious with the cardamom a perfect addition to the tastes of coconut and cashews.
Made a mistake of keeping the oven at 350 when I started (must have not hit the start button), but I think it turned out well. There is a Burmese restaurant near me and I've tried their sanwin makin. This is quite similar in flavor, but I have to say I prefer the texture of theirs, which is reminiscent of a flourless cake texture.