I bought a can of coconut milk a few months ago and it’s been patiently waiting for me in the refrigerator. I actually never baked with it, so I’ve been eager to try it out and see how it compares to regular milk. I have to say that I really like it and plan to buy more to use. I figured since I was baking with coconut already it would be the perfect time to use it, plus it’s a great dairy substitute for those of you who can’t have it. I even used coconut oil instead of butter, hence the name super coconut. The milk is also really delicious in coffee too.
I wasn’t sure how the recipe would turn out since I was using new ingredients and just testing how things would work, so when picky little T tasted it for me and said it was amazing I was pretty stoked, especially since he’s never been a huge coconut fan. The cake came out fluffy, really moist and believe it or not the coconut was not overwhelming, it was just the perfect hint.
You definitely don’t have to use qashta or honey on top, but to me they are the perfect match and really set the cake off and make it something special.
3/4 cup sugar
1 (165ml) can coconut milk
2 tablespoons coconut oil
2 cups shredded coconut
3/4 cup all purpose flour
3/4 cup semolina (fine)
2 teaspoons baking powder
Pinch of salt
1. In a mixing bowl, add sugar and eggs, with a hand mixer beat until fluffy. Add oil, baking powder and salt. Add milk, coconut, flour and semolina, mix well.
2. In an 8×8 square baking pan grease well with coconut oil. Preheat oven to 350F. Carefully fold in batter, smoothing top. Bake for 30 minutes. Allow to cool, then place each slice on a plate with a dollop of qashta and a drizzle of honey.
Yields: 1 8×8 cake