Coconut and Semolina Cake
Ingredients:
6 tablespoons self raising flour
3 tablespoons coconut
3 tablespoons semolina – course
125 g unsalted butter
5 tablespoons sugar
3 eggs
1 cup milk
Syrup:
2 cups sugar
1 cup water
Squeeze of lemon juice
Method:
Sift flour and add coconut and semolina. Mix well.
Cream butter and sugar until light and fluffy.
Beat in eggs, one at a time, beating well after each addition.
Add semolina mixture alternately with milk. Mix well.
Place in a greased 20cm square tin and bake in a moderate oven for 35 minutes.
Remove from oven and pour cold syrup over cake.
Cut into squares and serve with whipped cream and a maraschino cherry.
For syrup:
Place sugar, water and lemon juice in saucepan and bring to boil. Simmer for 5 minutes. Cool.
