Burmese Semolina Cake (Sanwin Makin)

Ingredients

• 1 cup Semolina flour
• 1 can Coconut milk
• 3/4 cup Sugar
• 2 tbsp Poppy seeds
• 1/4 cup Coconut flakes
• 2 tbsp Vegetable oil
• 1 tsp Baking powder
• 1/4 tsp Salt

Instructions

1. 1Preheat your oven to 350°F (175°C). Lightly grease a baking pan with a small amount of the 2 tbsp Vegetable oil, then dust it with a small amount of the 1 cup Semolina flour, tapping out any excess.
2. 2In a large mixing bowl, combine the remaining 1 cup Semolina flour, 3/4 cup Sugar, 1 tsp Baking powder, and 1/4 tsp Salt. Whisk these dry ingredients together thoroughly to ensure they are well mixed.
3. 3In a separate medium bowl, whisk together the 1 can Coconut milk and the remaining Vegetable oil (from the initial 2 tbsp) until well combined.
4. 4Pour the wet ingredients from the medium bowl into the large bowl containing the dry ingredients. Mix gently with a spoon or spatula until the ingredients are just combined and no dry streaks of flour remain; do not overmix.
5. 5Gently fold in the 2 tbsp Poppy seeds and 1/4 cup Coconut flakes into the batter until they are evenly distributed.
6. 6Pour the prepared batter into the greased and floured baking pan. Place the pan into the preheated oven at 350°F (175°C) and bake for 35 to 40 minutes.
7. 7The cake is done when the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
8. 8Carefully remove the baking pan from the oven. Allow the cake to cool completely in the pan on a wire rack for at least 1 hour before attempting to cut and serve, as this cooling time is essential for the cake to set properly and prevent crumbling.

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