Coconut cake

Ingredients:

The Cake Batter:

3/4 cup or 175 g softened butter
2/3 Cup or 150 ml coconut milk
1 cup or 200 g regular sugar
2 Large eggs (lightly beaten)
4 – 6 Tablespoons desiccated/shredded coconut, depending on how you like it!
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
2 Teaspoons baking powder
1/4 Teaspoon salt

. Heat oven to 170c,  325F. Grease and line your baking tin. Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin, or use our to coat the inside of the tin. We would recommend this method for all patterned baking pans! 

Get all your ingredients ready, i.e coconut, sieve the flour, and add the salt and baking powder to the flour etc.

Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the 2 eggs, and a bit of flour if necessary until all the eggs are added.

. Start with making the cake batter by creaming the butter and sugar until a pale light color.

Add the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the shredded/desiccated coconut, and the rest of the flour.

6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes, check after 1 hour.

As I bake cake in cooker in medium flame on gas, so it takes 40 min.