Coconut Cake (A keeper)

COCONUT CAKE
Source 1 : Chef Khairi Mansur
Source 2 : Noor Abd Rahim

Ingredients :

1½ cups flour
1 teaspoon baking powder
3 large eggs
½ cup coconut milk
3 tablespoons condensed milk
Yellow food coloring
1½ teaspoon vanilla extract
1 cup butter (250g) - room temperature
¾ cup caster sugar
1/4 cup Desiccated coconut
Green food coloring
Pink food coloring

Method :

1. Sift together flour and baking powder. Set aside.
2. In another bowl, add eggs, coconut milk, condensed milk, yellow food coloring and vanilla extract. Whisk together. Set aside.
3. In a mixing bowl, beat butter and sugar till light.
4. Pour in half the eggs mixture. Add half the flour.
5. Pour in the balance of egg mixture. Then fold in the rest of the flour.
6. Divide the desiccated coconut into two portion. Add a tint of food coloring to each portion. Stir to mix well.
7. Pour the colored desiccated coconut into the cake batter. Cut and fold.
8. Pour into the prepared greased tin.
9. Bake in a preheated oven at 180C for 45 minutes or till done.

Note :

I don't have desiccated coconut at home. So I airfryed the freshly grated coconut to dry them.

Have a nice day!