INGREDIENTS

250g wooden spoon margarine2 cups milk
Boil this 2 together and leave to cool aside
1 cup semolina1 cup desiccated coconut 1 cup self raising flour1 cup sugarSlivered almondsHalf teaspoon Elachi (cardomom) powder

METHOD

When milk mixture is cooled add in dry ingredients including almonds and whisk till no lumps are shownBake in pre heated oven at 180 degrees till skewer comes out clean..should take around 30 minutesEnjoy🖤Once cake is cooled, decorate with icing and sprinkles. A thin layer of icing is best with this cake or alternatively you can mix icing sugar in to desert cream and pour on top and top off with coloured almonds or you can just sprinkle 100&100s before you pop in the oven to enjoy the cake without icing..🖤

INFO & TIPS

For the icing mix 125g butter with 1tsp vanilla and sieve 2 1/2cup icing sugar .beat this together. Add drop of milk if it's too stiff.
Smear this on the cake and decorate as desired
This is for a thick layer..you can add how much icing you want

For the dessert cream.Half a can of desert cream..add in icing sugar..start of with a few tablespoon then taste as you go..you can add the whole can to

You can add topping Depending on how much icing or cream you want🙃🖤