- 200g butter
- 150g caster sugar
- 4 eggs
- 300g grated coconut
- 400g fine semolina
- 1 teaspoon of yeast
- A pinch of salt
- 1 teaspoon of rose essence and almond essence
Mix together the coconut, semolina and salt and put to one side.
Mix the softened butter with the sugar until you obtain a fluffy mixture.
Add the egg yolks (keeping the whites to one side) and mix.
Incorporate the coconut/semolina mixture, add the essences and turn until you obtain a thick paste. If the mixture is too dry, add a touch of milk.
Beat the egg whites into a foam and add them to the preparation. Mix and then pour into a cake tin.
Leave to sit overnight in the fridge.
The next day, bake the cake for 35 minutes at 180°C.