COCONUT CASHEW CAKE

Recipe courtesy of Pam's Midwest Kitchen Korner*

Ingredients:

1 cup semolina flour

⅓ cup plus 2 tablespoons unsweetened shredded coconut, divided

1 (14 ounces) can coconut milk**

1 cup packed light brown sugar

4 tablespoons (½ stick) salted butter, melted and slightly cooled

3 large eggs

1½ teaspoons baking powder

½ teaspoon ground cardamom

½ teaspoon kosher salt

¼ cup unsalted roasted cashew, coarsely chopped

Method:

Heat oven to 350° with a rack in the middle position.

Line bottom of a 9-inch round cake pan with parchment.

Mist parchment and sides of pan with cooking spray.

On a rimmed baking sheet, combine semolina and ⅓ cup of shredded coconut in an even layer.

Toast until fragrant and golden at the edges, 10 to 12 minutes, stirring halfway through.

Transfer to a large bowl, immediately add the coconut milk and whisk to combine.

Set aside until the liquid is absorbed, about 10 minutes.

Increase oven to 375°.

To semolina mixture, add brown sugar, butter, eggs, baking powder, cardamom and salt.

Whisk until well combined.

Pour the batter into prepared pan and sprinkle with cashews and remaining 2 tablespoons shredded coconut.

Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Let cool on a wire rack for 20 minutes.

Run a knife around the pan, then invert onto the rack and removed the pan and parchment.

Re-invert onto a serving plate.

Serve warm, at room temperature or chilled.

**Do not use light coconut milk

Enjoy!

*A recipe by Christopher Kimball's Milk Street Cookbook