Coconut cake

1 coconut grated

100 g raisins

100 g dates

100 g pumpkin preserve

100 g cashews

600 ml kithul treacle

125 g flour

1 tsp baking powder

1 tsp baking soda

125g bread roll dough

1 tsp sweet roasted cumin powder

4 to 5 cardamom powder

1 lemon rind

bread roll dough

100 g flour

1 tsp yeast

1 tsp sugar

1 tsp salt

butter optional

50 ml water

Knead 5 minutes until the dough is tight and leave it for ½ hour.

Heat treacle, put coconut for 5 minutes keep stirring until it becomes a dark colour. Add cardamom and cumin powder. Remove from fire and add lemon rind. Let it cool.

Tear the bread roll dough it into pieces and add to the mixture little at a time, use a wooden spoon and mix slowly. Add flour baking powder, baking soda and mix. Add cashews, raisins, dates and pumpkin preserve. Put a wax paper in a loaf and the mixture. Bake for 90 minutes at 300F. In a hour check to make sure the cake is not browning on the top, if it is cover with foil. The cake has to be a little soft.

cake sauce is optional

100 g honey

50 g kithul treacle

50 g butter

In medium heat mix all the ingredients.

Put the sauce over the cake and decorate with raisins, glazed cherries and coconut pieces.