Coconut Cake
Coconut in the batter and on top. Moist for days.
Ingredients
- 1.5 cups maida
- 1 cup desiccated coconut
- 1 cup sugar
- 150g butter
- 3 eggs or 3/4 cup curd
- 1/2 cup coconut milk
- 1.5 tsp baking powder
- 1 tsp vanilla
- Toasted coconut to top
Method
- Toast half the desiccated coconut in a dry pan until golden and set it aside for the top. Untoasted coconut on a cake tastes of nothing.
- Cream butter and sugar until pale, then eggs one at a time.
- Fold in flour, baking powder, untoasted coconut and coconut milk alternately.
- 180°C for 35-40 minutes.
- Cool. A simple icing of icing sugar and coconut milk poured over.
- Toasted coconut scattered on while the icing is wet.