Godrogodro (Coconut Vanilla Spice Cake) Recipe - Cuisine of Madagascar

Make a caramel by cooking sugar and water over medium-low heat in a large pot without stirring, swirling occasionally until it turns deep golden brown.

In a separate pot, heat coconut milk until it begins to steam.

Pour the coconut milk into the larger pot with the caramel and raise the heat to medium high.

Stir together well and whisk in the vanilla and spices.

Add water and wheat semolina, whisking until it starts to thicken.

Switch to a spoon and continue to stir until the mixture begins to clean the sides of the pot.

Pour the mixture into a baking dish and spread it smooth.

Pour oil on top and spread it evenly.

Preheat the oven to 390 degrees.

Make another batch of caramel the same way as the first.

Pour the caramel on top of the oiled batter and spread it.

Bake the cake for 20 minutes and let it cool overnight in the refrigerator before eating.

Equipment Needed

Dietary

Allergens