Coconut and Semolina Cake Recipe

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Semolina – 1 1/4 cups
Granulated Sugar – 1 1/3 cups
Water – 4 tbsp
Coconut – 2 cups, grated
Butter – 4 tbsp
Vanilla Essence – 1/2 tsp
Baking Powder – 1 tsp
Eggs – 3, separated

1. Preheat the oven to 350F/180C.
2. In a pan, dissolve the sugar in water over low heat.
3. Add the coconut and cook for 2 minutes.
4. Add butter, semolina and vanilla essence.
5. Mix well and remove from heat and keep aside to cool.
6. Mix in the baking powder to the cooled mixture.
7. Beat the egg yolk till thick and foamy and stir into the mixture.
8. Beat the egg whites till stiff and gently fold into the mixture.
9. Pour into a greased, 9 inch round cake tin.
10. Bake for 25 to 30 minutes until well-risen and golden.
11. Let it cool in the tin for 10 minutes.
12. Turn out on to a wire rack and cool.

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