¾ cup sugar
1 1/3 cup fine desiccated coconut, plus a little extra for sprinkling
1 ½ cups organic semolina
3 tablespoons sunflower oil
1 ¼ cup water
2 ½ teaspoons baking powder
Blend the sugar and the eggs until they become light and frothy.
Add the desiccated coconut, the organic semolina and the oil and mix, either by hand or a mixer, adding the water a little at a time. Finally, mix in the baking powder and blend well.
Pour the mixture into a 9–10-inch cake mold greased and floured with a little organic semolina flour then bake in a preheated oven at 350F for about 30 minutes.
Once done—you may test it with a cake tester, (or simply a strand of raw spaghetti), to see if it comes out clean– remove from the oven and let it cool.
Sprinkle with a little more desiccated coconut and serve.
Semolina is excellent to use for “snack” cakes, that is, a cake to have on hand (that doesn’t stale quickly, due to semolina’s high capacity to absorb water); a cake that is not overly fancy but is delicious—and nutritious: with the high protein of semolina, as well as the nutrition of the coconut.
The addition of fine grated, dried (desiccated) coconut perfumes the cake with a tropical scent.
Coconut is considered a “functional food”, with many benefits; in its native countries the coconut plant itself is called “the tree of life” because of its high nutrition, and many uses, both savory and sweet. Pairing it with semolina makes the perfect combination of well-being and tastiness.
For us not near the lands where fresh coconut grows, we can enjoy shredded or grated desiccated coconut made from the dried fruit, delicious in cakes and also savory dishes.