Orange And Coconut Cake
|Butter||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||4 Teaspoon|
|Self rising flour||1 Cup (16 tbs)|
|Semolina||1 Cup (16 tbs)|
|Desiccated coconut||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Orange peel||1 Tablespoon|
|Walnut pieces||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Sweet wine/Sherry||1⁄4 Cup (4 tbs)|
|Slivered blanched almonds||1⁄2 Cup (8 tbs)|
|Cold atter syrup||3 Cup (48 tbs)|
Cream butter and sugar, and gradually beat in the eggs.
Sift the baking powder with the flour and mix in the semolina, 1 cup of the desiccated coconut, the cinnamon, orange peel and walnuts.
With a wooden spoon lightly stir the dry ingredients into the creamed butter, adding orange juice and wine or sherry.
Pour into a well greased and lightly floured baking dish, approx 9 in (23 cm).
Decorate with slivered almonds and bake at 350Â°F (180Â°C) for 45 minutes.
When the cake is cooked and golden brown on top, remove it from the oven and while still hot spoon the Atter syrup over the top.
Sprinkle with the remaining 1/2 cup of desiccated coconut.