Coconut Cake Recipe

• 1-1/2 cups Unsweetened Desiccated Coconut
• 1 cup Unsalted Butter, softened
• 2 cups All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Vanilla Essence
• 1-1/3 cups Sugar
• 1 cup Whole Milk
• 1/2 tsp Salt
• 3 Eggs

• Preheat the oven to 175 degrees C.
• Now grease a 10 by 2 inch round cake pan and line bottom with a round of wax paper or parchment.
• Grease paper and dust pan with flour.
• Combine flour, baking powder and salt, mix well.
• Beat butter with mixer till creamy.
• Gradually beat in sugar on medium speed till pale and smooth.
• Add vanilla essence to it, keep stirring.
• Beat in eggs, 1 at a time, mixture may look curdled at this time.
• Alternately beat in flour mixture and milk in 3 batches over low speed.
• Raise the speed to medium and beat batter 1-1/2 minutes till soft, now fold in coconut.
• Spoon batter into the cake pan and spread uniformly.
• Bake cake in the middle of the oven till golden brown for about 45 to 50 minutes at the temp of 175 C.
• Cool cake in the pan on a rack for about 1 hour, then invert onto the rack.
• Remove paper and invert again onto another rack to cool completely.
• Coconut Cake is ready to serve.