Coconut-cashew cake (Sanwin makin) from Christopher Kimball’s Milk Street Magazine, Jan/Feb 2018 (page 30)

  • ground cardamom
  • canned coconut milk
  • light brown sugar
  • unsweetened shredded coconut
  • semolina flour
  • roasted unsalted cashew nuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TonyInSeattle on May 20, 2021

    This cake was fantastic. I made only one minor change, and that was to use almonds instead of cashews (because I didn't have any). The cake is moist, not too sweet, and the cardamom gives it a nice warmth. Best the first day, but we just enjoyed day-old pieces, and they were still very yummy. Perfect with afternoon lattes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.