Bole (Coconut Cake)

Ingredients

• 200 g butter

• 300 g sugar

• 5 eggs, separated

• 1 egg yolk

• 60 ml rose water

• 175 g semolina/rava/sooji

• 100 g fresh coconut, finely grated

• 1 tbsp butter for greasing

Method

In a round-bottomed bowl, cream butter and sugar, till light and fluffy.

Add egg yolks to creamed mix, a little at a time, whisking well after each addition, till incorporated. Whisk for a few minutes longer, till smooth.

Blend in rose water.

In a clean dry bowl, whisk egg whites to a stiff meringue (stiff peaks form when the whisk is raised).

Fold egg whites, coconut and semolina alternately, a spoonful at a time into the creamed mixture. Set aside overnight.

Spoon batter into a cake tin lightly greased with butter.

Bake in an oven, pre-heated to 180° C for 5 minutes. Reduce the temperature to 150° C and bake for 50 minutes.

Test if done: a skewer inserted in the centre of the cake should come out clean. Bake for a few minutes longer, if required.

Remove from oven and turn out to cool on a wire rack before serving.