A hot cup of coffee with my dog, Yoda, on my terrace garden and a thick slice of fragrant, light, and fluffy coconut cake with a moist crumb. That's my ideal evening.
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– 1 +1/2 cup (285g) all-purpose flour– ¾ cup (71g) desiccated coconut– 2 tsp (10g) baking powder– ½ cup (113g) butter– 1 cup (224g) castor sugar– 3 (150g) egg– 1 tsp (5ml) vanilla extract– ¾ cup (180g) milk
INSTRUCTIONS
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INSTRUCTIONS
Heat the oven to 180C. Take parchment paper and line a loaf pan with it. Melt the butter and add the sugar and vanilla extract to a large bowl.
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Step 1
Each time you add an egg, make sure to whisk it well. After mixing, sift flour, baking powder, and desiccated coconut.
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Step 2
Use a spatula to fold, and be careful not to mix too much at this point. Mix the batter and put it in the loaf pan.
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Step 3
Put it in the oven at 180C for 30 to 35 minutes, or until a skewer stuck in the middle comes out clean.
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Step 4
Make a line of butter in the middle of the batter before you put the cake in the oven if you want the middle to be cracked. Use cold or melted butter.