Method:
Scrape the coconuts and grind them finely with minimum water. Lightly fry the semolina in a pan.
Make a syrup with sugar and a little water. Let the syrup be of one thread consistency. Keep aside to cool.
Then add the coconut, semolina and the egg yolks along with the sugar till nicely mixed. Beat the egg whites till fluffy; add them to the mixture a little at a time. When all used up, mix the batter thoroughly and let it stand for four hours. Bake in a Preheated oven until golden brown.