Play around with spices, like cardamom, allspice or ginger, and add them to this cake, according to your preference.
Makes: 1 x 23cm square cake
INGREDIENTS
For sugar syrup
Juice from quarter of a lemon
300g granulated sugar
240 ml water
For the cake
170g semolina flour
130g plain flour
75g flaked coconut
200g caster sugar
10g baking powder
1 tbsp ground cinnamon
1 tsp vanilla extract
3 eggs
240ml vegetable oil
150ml coconut milk
150ml water
150ml orange juice
METHOD
● In a small pan bring ingredients of sugar syrup to a boil. Simmer until the sugar is dissolved and cool.
● Mix together dry ingredients of the cake, and in a separate bowl whisk together the wet ingredients. Combine the two bowls' ingredients and mix until smooth.
● Grease a 23cm square cake tin, pour in mixture, and bake at 180°C for 15-20 minutes, until golden and a toothpick comes out clean when placed in centre.
● While the cake is hot, pour sugar syrup on top of it and let it soak in. Leave to cool before serving. The cake will be very moist but hold firm when cooled and sliced.