Sri Lankan Coconut Cake

Ingredients

• 2 cups (200g) freshly grated coconut 2 cups (200g) freshly grated coconut
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1 cup (150g) semolina 1 cup (150g) semolina
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (60g) butter, melted 1/4 cup (60g) butter, melted
• 3 eggs 3 eggs
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (20g) desiccated coconut, for topping 1/4 cup (20g) desiccated coconut, for topping

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 11g
• Carbohydrates (total, sugars): 33g, 20g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a square baking dish.
2. 2.
   In a large mixing bowl, combine the freshly grated coconut, jaggery, semolina, coconut milk, water, melted butter, eggs, ground cinnamon, ground cardamom, ground nutmeg, and salt. Mix well until all the ingredients are thoroughly combined.
3. 3.
   Pour the batter into the greased baking dish and spread it evenly.
4. 4.
   Sprinkle the desiccated coconut over the top of the batter, creating a thin layer.
5. 5.
   Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. 6.
   Remove from the oven and let it cool completely before cutting into squares or diamond shapes.
7. 7.
   Serve the Sri Lankan Coconut Cake at room temperature and enjoy the delightful flavors of this traditional dessert.

Treat your ingredients with care...

• Freshly grated coconut — If you can't find fresh coconut, you can use frozen grated coconut. Thaw it before using in the recipe.
• Jaggery — If jaggery is not available, you can substitute it with an equal amount of dark brown sugar.

Tips & Tricks

• For a more pronounced coconut flavor, toast the freshly grated coconut before adding it to the batter.
• If you prefer a sweeter cake, you can increase the amount of jaggery or add a drizzle of honey on top before serving.
• Serve the Sri Lankan Coconut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Sri Lankan Coconut Cake as a dessert after a traditional Sri Lankan meal or enjoy it with a cup of Ceylon tea for a delightful afternoon treat.

Presentation advice

To enhance the presentation, dust the top of the cake with a sprinkle of powdered sugar before serving. You can also garnish each slice with a small mint leaf for a pop of color.