Bol de Coc – Bolos de Coco – East Indian Coconut Cake

🧂 Ingredients

• 5 Eggs
• 200 grams Semolina

  Sojee or Rava
• 100 grams Coconut (Grated)

  Desiccated (You can use freshly grated.)
• 200 grams Butter
• 350 grams Sugar

  Powdered
• 100 ml Rose Water

  Use only 20 ml if using freshly grated coconut.
• 5 ml Rose Essence

Instructions

• 1 Separate the yolks and egg whites.
• 2 Mix the yolks of the eggs together.
• 3 Beat the whites to a stiff froth.
• 4 Mix the yolks and the white together gently.
• 5 Add powdered sugar, butter and semolina, mix well, add rose essence and keep
  overnight.
• 6 In the morning, mix the rose water with the desiccated coconut.
• 7 Add this coconut to the batter, mix and then pour into pre-lined tins.
• 8 Bake in an oven at 200 degrees Celsius / 390 Fahrenheit for 40 mins and your Bol
  de Coc is ready to enjoy!

Nutrition Info