Coconut Cake

Coconut cake is a soft fluffy cake prepared by baking coconut milk and shredded coconut along with other ingredients. I used store bought coconut milk. This cake can be served as a tea cake also. Adapted this recipe from a Baking book written by Doris. For the first time, I have tried decorating cake using fondant. Fondant decoration was appealing to the eyes. Please check below for step by step instructions and pictures for preparing Coconut Cake.

Preparation Time: 10 mins
Cook Time: 55 mins
Ready in : 1 hour 5 mins
Yields: 15 pieces

Ingredients:

All purpose flour / Maida	1 Cup
Salt	Pinch
Baking powder	1/2 tsp
Unsweetened coconut milk	1/2 cup
Unsalted butter	2 tbsp (1/4 stick)
Granulated sugar	1 Cup
Eggs	2
Vanilla Essence	1 tsp
Shredded coconut	1/2 cup

Instructions:

• Preheat oven to 350 F.  Generously butter a 9 inch cake pan. sift all purpose flour, salt and baking powder in a bowl.

• Cut butter into small pieces. Heat coconut milk and butter in a sauce pan till the butter melts.Remove from stove and keep it warm.

• Whisk eggs and add sugar.Beat eggs and sugar till it turns thick and fluffy. Add vanilla essence to it. 

• Add the eggs sugar mixture to the dry ingredients bowl and mix it.

•  Add shredded coconut followed by hot coconut milk and butter. Mix the ingredients till the batter turns smooth. 

•  Pour the batter into the pan and give the pan a few back-and-forth shakes to even the batter.

• Bake for 55 -60 minutes  or until a tooth pick inserted into the centre of cake comes out clean. Transfer pan to cooling rack. After 10 minutes, transfer the cake from pan to cooling rack. Once cooled, Cut into slices.

Coconut Cake | coconut Milk Cake | Coconut Tea Cake