Issue 1882
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Food

Yiango’s Coconut Cake

Better than chocolate cake?

Yiango Mavrocostanti

— 1 min read

Ingredients

1 cup flour 1 cup semolina 1 cup sugar 1 cup coconut 1 cup milk 6 tbsp ground flaxseed 1 1/5 cup water 3 tsp baking powder 1/6 cup vanilla extract 1 cup oil For the syrup: 1 cup sugar 1 cup water 1⁄2 tsp lemon

Procedure Lightly grease a 9-inch cake pan and preheat the oven to 180 degrees. Make the syrup by boiling the sugar and water for about 7-8 minutes. Remove from heat, add the lemon and let it cool. In a cup mix the flaxseed with the water and set aside. In a bowl mix all the dry ingredients and in a separate bowl mix all the wet ingredients (including the flaxseed mixture). Now mix wet and dry ingredients until they have just combined. Do not overmix. Bake until you insert a toothpick in the centre which comes out clean. Right after you remove the cake from the oven, pour the cold syrup on it and then sprinkle some more coconut.

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