Coconut Cashew Cake (Sanwin Makin)

Rich with the flavor of coconut, traditional Burmese semolina cake, called sanwin makin, is made by cooking the semolina into a thick porridge before baking. We lightened the cake’s texture by using a straightforward cake-mixing method and added ground cardamom for fragrance and flavor. Toasting the semolina and shredded coconut first brings out their nuttiness, and soaking them in coconut milk softens their texture so the cake bakes up with a soft crumb. Roasted cashews add texture and visual appeal to the golden brown cake. Though sanwin makin is usually served chilled, we like our cakey version at room temperature or even slightly warm, with lightly sweetened whipped cream on the side.