COCONUT CAKE

Preheat your oven to 160 deg C
Line a square pan  ( 25 cm ) , I used a round pan ( 8"X 3" )
Place 135 gm of desiccated coconut  and 375ml of water into a food processor , process until the coconut is finely ground .
Repeat this process , adding another 135gm of desiccated coconut and 375 ml of water .
Separate 4 eggs , reserve egg whites .
Now into the  large bowl of your electric mixer  beat ...
 4 egg yolks
440gm of castor
2 tbs of the coconut mix , until light and creamy.
Add the remaining coconut mixture and beat well.
Sift together into the mix
2  cups of rice flour
1 cup of self raising flour
2 tsp of baking powder
1/2 tsp of ground cardamom
1/4 tsp of  ground cloves
1/4 tsp of ground cinnamon
Mix well .
Add 1 tbs of rosewater syrup
120gm of finely chopped almonds .
In a separate bowl ...
Beat together the 4 egg whites
Gradually add 55 gm of castor sugar  until stiff peaks form .
Fold the egg whites into the coconut batter until just combined .
Pour the batter into the prepared pan .
Bake for 1.5 hours.
The cake will rise and colour to a golden surface .
Remove from the oven and let the cake cool in the pan then turn onto a cake rack .