I had dessicated coconut lying in freezer for sometime. Since non of us are too much in barfi kinda sweets; I didn’t know what to do with it till an idea flashed … we love cakes..so why not a coconut cake! and Voila was it delicious!? Nah, my 1 year old was not the only taster but many other friends who passed that verdict :D. Do try it!!
Unsweetened Desiccated Coconut – 1 and 1/2 cups
Unsalted Butter – 1 cup (softened)
All-Purpose Flour (Maida) – 2 cups
Baking Powder – 1 tsp
Vanilla Essence – 1 tsp
Castor Sugar – 2 cups
Whole Milk – 1 cup
Salt – 1/4 tsp
Eggs – 3 nos
- Preheat the oven to 185 degree C
- Prepare the tin for baking (grease and flour method OR grease-butter paper-grease method). Keep aside
- Combine flour, baking powder and salt
- Beat butter with mixer
- Gradually beat in sugar on medium speed till creamy
- Add vanilla essence to it, keep stirring
- Beat in eggs, 1 at a 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 with a spatula
- Tip in the mixture into the greased mould
- Bake for about 40 minutes at the temp of 185 degree C and another 10 minutes at 200 degree C (till a toothpick comes out clean)
- Cool cake on a rack
- Dust it with dessicated coconut
- Serve
*All ovens vary so use your judgment pertaining to temperature !
have fun cooking!
Akshayapatram 
Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.’
Keep it up
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