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Coconut Cashew Cake (Sanwin Makin) | Milk Street

Date Added: 12/21/2017    Source: www.177milkstreet.com

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Ingredients
  • 170 grams (1 cup) semolina flour
  • 30 grams ( 1/3 cup) plus 2 tablespoons unsweetened shredded coconut, divided
  • 1 14-ounce can coconut milk
  • 218 grams (1 cup packed) light brown sugar
  • 4 tablespoons ( 1/2 stick) salted butter, melted and slightly cooled
  • 3 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon kosher salt
  • 32 grams ( 1/4 cup) unsalted roasted cashews, coarsely chopped
  • 170 grams (1 cup) semolina flour
  • 30 grams ( 1/3 cup) plus 2 tablespoons unsweetened shredded coconut, divided
  • 1 14-ounce can coconut milk
  • 218 grams (1 cup packed) light brown sugar
  • 4 tablespoons ( 1/2 stick) salted butter, melted and slightly cooled
  • 3 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon kosher salt
  • 32 grams ( 1/4 cup) unsalted roasted cashews, coarsely chopped
  • 170 grams (1 cup) semolina flour
  • 30 grams ( 1/3 cup) unsweetened shredded coconut
  • 1 14-ounce can coconut milk
  • 218 grams (1 cup packed) light brown sugar
  • 4 tablespoons ( 1/2 stick) salted butter, melted and slightly cooled
  • 3 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cardamom
  • 4 tablespoons ( 1/2 stick) salted butter, melted and slightly cooled
  • 32 grams ( 1/4 cup) unsalted roasted cashews, coarsely chopped
  • 2 tablespoons unsweetened shredded coconut

View the full recipe at 177milkstreet.com

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