Sri Lankan Coconut Cake with Rooibos

May 8, 2016

The smooth, sweet, nutty character of Hope & Glory Rooibus is the perfect complement to the spicy, fruity Sri Lankan Coconut and semolina Cake.

Hari rasai!


Prep: 50min  ›  Cook: 90min  ›  Ready in: 2 hrs 20 min


Serves: 6 

50 g Semolina

225 g Coconut

1/2 ts Fennel

25 g Preserves, ginger

1 Egg

100 g Dates

50 g Nuts, cashew

1/4 ts Cinnamon, ground

25 g Candied peel

1/2 ts Baking Powder

1/4 ts Salt

50 g Preserves, Winter melon

225 g Jaggery

1 Cardamom




Grate the jaggery and coconut,

Dry roast the semolina and stone and chop the dates.

Roast and crush the fennel and crush the cardamom.

Chop the winter melon preserve, the ginger preserve, the candied peel and the cashew nuts.

Dissolve the jaggery in 375 ml water in a pan, add the coconut and cook for 2-3 minutes.

Cool the mixture and then stir in the semolina, dates, fennel, cardamom, winter melon preserve, ginger preserve, candied peel, cashew nuts, salt, baking powder and cinnamon.

Separate the egg and beat the white and yolk separately.

Fold into the cake mixture and pour into a buttered baking tray.

Bake in a moderate oven (160C: Gas Mark 3 ) for 1 1/2 hours

Now, time for some tea!


Hope & Glory Rooibos

This smooth, mellow tisane is 100% organic and naturally caffeine free. Our Rooibos derives from the finest leaves of the Rooibos or Red Bush plant in the Cederberg mountains of South Africa. Rooibos produces a wonderful deep amber brew, naturally sweet and smooth, and is perfect with or without milk.


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