1 1/2 cup water
1 3/4 cups sugar
1/3 cup creamed coconut (coconut milk)
1 1/2 stick soften butter (6 oz)
6 Large room temp eggs, yolks and egg whites separated
2 1/2 tsp Vanilla
2 cups fine semolina
100gm fine desiccated coconut
3 tbl sp ground almonds
1/2 to 1 tsp Salt
2 1/2 tsp Baking Powder
1 teaspoon of ground cardamon
1. Boil water, add sugar until dissolved. Add creamed coconut. Cool.
Beat egg yolks lightly
Ensure butter is soft; add egg yolks to butter and beat lightly; add vanilla essence
Add egg/butter mixture to cooled syrup. Mix well
2. Sieve semolina, mix with desiccated coconut, almond powder, baking powder and salt
3. Mix 1 & 2 and butter and leave overnight for semolina to bloom. (I left mixture 3 hours on the counter at room temp and 7hrs in the fridge)
4. Following morning bring mixture and egg whites to room temp
Beat egg whites to soft white peaks. Add cardamon; Mix 1/4 of the beaten eggs whites into the mixture 'loosen' entire mixture, then gently fold rest of the beaten egg whites, taking care to not over fold/mix but to keep the overall mixture 'light' and aerated. Over mixing will deflate the air in the beaten egg whites. This gentle folding of the whites will guarantee a light bathk
5. Grease baking tin and put mixture in tin
6. Preheat oven to 350 deg F and bake until it browns off (approx 45 mins)
My additions: I added 1 tsp ground cardamon, thought this ingredient was missing in 2 above and after baking prepared a 1/4 cup of syrup (dissolved 2 tbl spoon sugar in 1/4 cup boiling water plus 2 teaspoons of rose water); pricked the baked bathk and poured the syrup on top)