Sri Lankan Coconut Cake | Sri Lankan Recipes

Sri Lankan Coconut Cake

Ingredients:

Plain/All-purpose Flour     50 g
Caster Sugar     250 g
Jaggery/ palm sugar     500 g
Freshly grated coconut     500g
Coconut Milk     200ml
Chopped cashew nuts     100g
Mixed spice     1 TSP
Cardamom Powder     ½  TSP
Grated lemon zest     1 TSP
Salt     ¼ TSP

Galze Icing: (Optional)

Icing Sugar     250g
Water     2-3 TBS

Method:

    Preheat the oven to 170 degrees C.

    Dissolve the jaggery and sugar in the coconut milk.

    Place this mixture into pan and bring to boil.

    Add salt and the ground spice and give a good stir.

    Add the grated coconut and cook until the mixture starts to leave the sides of the pan.

    Remove from heat and gently stir in the flour.

    Stir in the chopped cashew nuts along with grated lemon zest.

    Pour the mixture into the baking pan (9 inch*12 inch).

    Bake in the preheated oven for 40-45 minutes or until springy to touch and a knife inserted into the centre comes out clean.

    Set aside to cool on a wire rack.

Prepare glaze icing:

    Sift the icing sugar into a bowl and using a balloon whisk gradually stir in enough water to make a smooth icing that will coat the back of a spoon.

    Once the cake is completely cool, cut into slices and drizzle the glaze liberally over the top.