Don’t know why it took me so long to start updating my blog again…it gives me so much joy to learn how to make a new dish, TAKE PICTURES and finally post the recipe! It is always a delight when your family and friends love what you made for them.
Baking is not my forte….I hate to measure and go by the book…….but of late everyone around me seems to be baking such lovely cakes and I was tempted to try my hand at baking. I am very lucky to have a friend who is expert at this and showed me how to prepare this, thanks Sharmila, you are the BEST and you know I will keep troubling you 🙂
Here is how the recipe goes…
- 225 gms all purpose flour
- 2.25 tsp baking powder
- 1/4 tsp salt
- 225 gms butter softened (keep it out of the refrigerator an hour before you start preparing)
- 225 gms sugar
- 3 eggs
- 1tsp Vanilla extract
- 225 gms finely grated coconut(fresh or frozen)
Preheat the oven to 160 degrees or 325 F. Grease the tin then dust with flour.
Ideally we must sift the flour with the baking powder and salt, I just mixed them softly. Keep this aside.
Beat the butter and sugar until creamy and lightened in colour. Lightly beat the eggs with vanilla essence and then add to this mixture, a little at a time, beating well after each addition. Gently fold in the flour three batches and then fold in the coconut as well to distribute the coconut throughout the cake batter.
Bake in the oven for 35-40 minutes or until the cake is light golden brown and a skewer inserted in the center comes out clean. Cool on a wire rack.
Enjoy the cake, it is delicious when it is fresh and warm.