Thali Sweet - Coconut Cake
Baked in a tray the thali sweet is a white cake made with fresh coconut, semolina, and egg whites. The ground almond and coconut add to the texture and sweetness of this cake. A must-make Christmas treat during the holidays but often made during traditional East-Indian weddings.
Servings 15 servings
Calories 391kcal
Cost $5
Equipment
- Wooden spoon
- 8-inch Thalis
- Bowl
- Spatula
- Flat spatula
Ingredients
- 170 grams Unsalted white butter
- 200 grams Caster sugar
- 200 g Egg Whites
- 25 g Egg yolk
- 150 grams Semolina soji / rawa
- 1 cup Ground coconut finely ground - about 1 fresh coconuts
- 30 grams Ground almonds blanched almond meal
- ½ tsp Rose extract
Instructions
- Preheat the oven to 325°F / 165°C / Gas Mark 3
- Pan - Grease, and dust with flour 2 9-inch thali or trays. Pro tip - this delicate cake is usually not unmolded but cut in the thali or tray. If you want to unmold it - line the tray with parchment paper.
- Cream - In the bowl of a stand mixer with the paddle attachment cream the butter with sugar until light and fluffy. Add the egg yolks one at a time.
- Dry ingredients - Add the semolina, ground almonds, and ground coconut followed by the rose extract.
- Whip - In a clean grease free bowl of a stand mixer with the whisk attachment whip the egg whites with a pinch of salt until stiff peaks
- Fold - Then, gently fold the egg whites into the cake batter in three batches making sure not to overmix.
- Pan - Divide the batter between the prepared baking thalis/trays and bake for about 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool - Cool on a white rack for a few minutes. This thali sweet will keep fresh for 2 days at room temperature or 4 days in the fridge.
Nutrition
Calories: 391kcal | Carbohydrates: 43g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 95mg | Sodium: 177mg | Potassium: 105mg | Fiber: 2g | Sugar: 27g | Vitamin A: 569IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
