Print Recipe
BOLO DE RULAO / SEMOLINA N COCONUT CAKE
Course dessert
Cuisine portugese
Prep Time
20 minutes
Cook Time 45 minutes
Servings
helping
Ingredients
Course dessert
Cuisine portugese
Prep Time 20 minutes
Cook Time 45 minutes
Servings
helping
Ingredients
Instructions
  1. Sieve the semolina and dry roast it and keep aside to cool.
  2. In a separate pan dry roast the dessicated coconut too, so that the raw smell disappears. Allow it to cool.
  3. In a large bowl sift the all purpose flour, cardamom powder and baking powder together and keep aside.
  4. Add butter into the powdered sugar and beat nicely till it becomes light and creamy.
  5. Now add eggs one at a time and keep beating the mixture.
  6. Add the roasted semolina and the roasted dessicated coconut into the dry ingredients and mix them all together.
  7. Take the wet mixture and pour into the dry mixture and fold nicely till all the ingredients get incorporated and make a batter.
  8. Grease and dust a 8″ baking tray and pour the batter into it. Tap the tray and let the batter rest for an hour. This helps the cake to give a fine texture.
  9. After an hour bake the cake in a pre heated oven at 180 degree C for 30-35mins or till the tooth pick comes out clean.
  10. Once the cake is done, allow it to cool and then cut into slices and serve.
Recipe Notes


Powered by WP Ultimate Recipe