This soft and delightful cake is delicious with the rich and creamy taste of coconut. Coconut and coconut milk is the key ingredient in both the cake as well as frosting.If this wasn't good enough,here is another way you can make it even more amazing. Sprinkle sweetened coconut all over the frosting so you get to bite delightful coconut in every scoop. I made this cake for my hubby's birthday and it was an instant hit.Every member in my family is addicted to coconut,big time!
The recipe inspiration is from here.I made a smaller cake with two layers and used a different filling and frosting. I have used coconut milk in this recipe which you can also substitute with sour cream. It is perfect for any occasion and is a sure winner.
For the cake
Self raising flour- 2 1/2 cup
Coconut cream/thick milk-1 cup
Sugar- 1 cup
Vanilla essence- 1 tsp
Rum essence- 1/2 tsp (optional)
Powdered sugar- 2 cups
Butter - 3 tsp
Coconut milk-3 tbs
Vanilla essence- 1/2 tsp
( combine all this and beat with a mixer till fluffy)
Dry coconut- 1/3 cup
Sweetened coconut- 1/2 cup( mix both together)
Shift flour and keep aside.Preheat oven to 350 degree F.Prepare cake tin by buttering and lining with parchment paper.
Using a hand mixer beat room temperature butter, egg and sugar till soft and fluffy.Add vanilla essence. With a spatula fold in the flour and coconut milk little by little and one at a time. Pour into prepared cake tin. Even it using the spatula and bake for 30 minutes or till the tooth pick inserted in the center comes out clean. Cool the cake completely. Using a long knife cut the cake through the center. The edge of the knife should be visible and then go round and round the cake.Spread a layer of frosting and sprinkle coconut flakes and place the second layer.Frost the outer of the cake and sprinkle and decorate the cake as desired.
Hope you will all enjoy