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Coconut cake

Light , fluffy and moist coconut cake!
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Ingredients
  

  • 155 grams or 1 1/4 cup all purpose flour
  • 200 grams or 1 cup granulated sugar
  • 113 grams or 1/2 cup unsalted butter at room temperature
  • 2 eggs at room temperature
  • 1/2 tsp vanilla extract or essence
  • 120 ml or 1/2 cup milk at room temperature
  • 3/4 cup shredded unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions
 

  • Line a 8 or 9 inch round cake pan with parchment (bottom and sides) or grease with butter and flour well. Preheat oven to 180 C or 350 F.
  • Whisk together the flour, salt and baking powder. Keep aside.
  • Beat or cream the butter for 3-5 minutes in a medium sized mixing bowl. Add the sugar and beat for another 3-5 minutes until light and fluffy.
  • Add the eggs one by one and beat each time until well incorporated. Scrape bowl as needed.
  • Add the vanilla and beat well.
  • Add 1/3rd of the flour mixture and beat at slow speed until combined.
  • Add half of the milk and mix . Now repeat with the second 1/3rd of the flour - remaining half of milk - last 1/3rd of flour mixture , beating well after each addition. Scrape the bowl well.
  • Add the coconut and mix until well combined.
  • Pour batter into the prepared pan and smooth the top. Bake at 180 c/ 350 F for 45-50 minutes if using an 8 inch pan and 35-40 minutes if using a 9 inch pan.
  • The cake is done when the top springs back when touched , the sides come away and a toothpick inserted in the centre comes out clean. Cool in the pan for five mins and on a wire rack until completely cool.

Notes

This recipe can be doubled or halved .
This can be baked in an 8 or 9 by 4 inch loaf pan for 50-55 minutes.
Store in an airtight container for upto 5 days in the refrigerator.
I have used fresh coconut here, but you can use desiccated coconut . If using sweetened , adjust sugar in recipe accordingly.
You could sub coconut milk instead of regular milk, I just prefer the regular milk better!