In the Arabic language, coconut is called jawz hindi. The coconut nut was mentioned in one of the most beautiful old and fictional stories “one thousand and one nights” about the Sinbad the sailor. The story was originated in the Middle East, Sinbad the sailor was living in Baghdad, during the Abbasid Caliphate. He traveled all over the seas east of Africa and south of Asia on the most exciting and exuberating seven voyages, and each voyage describes his fantastic adventures going to enchanted places, encountering monsters, and dealing with supernatural wonders. Surprisingly on his fifth voyage, he has collected, sold and exchanged coconut nut, and was able to return to Baghdad with good fortune. This is how I got the name for this recipe.
This sweet dish is a good dish for vegans, it does not contain any animal products. What I found so interesting about coconut is that everything about the coconut fruit is useful ranging from food cooking, frying, and cosmetics. Coconut is cosmetically used in soaps, facial Moisturizer, and hair use. Because coconut holds a large quantity of water, so many drink companies started to produce different varieties of coconut drinks that are sold today in many stores. Coconut milk and coconut cream are both made grated meat of a mature coconut that is soaked in water. The coconut husks and leaves are used for a variety of products as for furnishing and decorating. Coconut can turn into milk, oil, drink, flour, sugar, and shredded coconut, you can eat coconut in many ways and it is used as cosmetics in a variety of ways. Coconut is a delicious and nutritious source of vitamins, minerals, fiber, amino acids, calcium, potassium and plenty of electrolytes.
Ingredients
Cake Batter
1 ½ cup semolina
1 cup flour
1 cup coconut flour
1 cup dry milk (dry coconut milk)
2 Tablespoon baking powder
1 cup corn oil
1 teaspoon vanilla extract
2 cup coconut milk
1 cup shredded coconut
½ cup coconut sugar
½ cup flax seed
Ingredient
Syrup
2 cups sugar
1 ½ cups water
½ lemon juice
3 pieces Cardamom split
Direction
In a medium size, saucepan add the sugar, water, cardamom and lemon juice on high heat for about 20 to 25 minutes until the mixture thickens and becomes syrupy.
In a large bowl add semolina, flour, coconut flour, dry milk, and baking powder mix well. Add the corn oil, vanilla extract, and coconut milk. Mix all the ingredient then add the shredded coconut. Grease a cookie sheet then pour the mixture, spread the mixture into the cookie sheet with a spatula. Spread the coconut sugar and flax seed on top of the batter. Heat the oven to 400 degrees and cook it for 30 to 40 minutes until golden brown. As soon it gets out of the oven, pure the hot syrup over it. Cut into pieces and enjoy.
