Ingredients:
3 Eggs
1 ½ cup Semolina
½ cup Sugar
1 tsp Baking powder
½ cup Cream
1 cup Oil
1 tsp Vanilla essence
1/3 cup Milk
Cream ingredients:
2 cups Milk
4 tbsp Corn Starch
4 tbsp Sugar
½ cup Cream
½ tsp Vanilla essence
2 cups Sugar Syrup
Sugar syrup:
1 & ½ cup sugar
2 cups Water

- Directions:
- In bowl add eggs and beat well. Add sugar mix it well for few minutes. Then add oil, mix it well.
Now add cream, vanilla essence, semolina, crushed coconut, baking powder and mix it well. Add milk, mix it well. Divide batter into two equal portions.
- Grease the baking pan and pour one part of the batter then bake it for 13 minutes at 180°C.
- In a pan add milk, bring to boil then add corn starch, stir continuously & bring it to boil until thickens. Off the flame then add cream and vanilla essence. Mix it well. Divide cream mixture into two equal parts as well. Add coco powder in one part of the cream batter and pour it immediately over the baked cake, then pour remaining cake batter. Bake it again for 18-20 minutes at 180°C OR until the skewer comes out clean.
- In a pan add sugar and water let it cook until thickens. Sugar syrup is ready.
- Pour it on baked cake and refrigerate it for 4-6 hours.