Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
Instructions
Method: Indirect baking
- Set the EGG for indirect cooking at 350°F/177°C.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream butter and sugar.
- Add eggs and vanilla, mix well.
- Gradually add flour mixture, alternating with coconut milk.
- Stir in shredded coconut.
- Pour batter into greased cake pan.
- Bake for 30-35 minutes until golden brown.
