Ingredients:
- 100g (1/2 cup) unsalted butter, softened
- 100g (1/2 cup) caster sugar
- 2 large eggs (approximately 50g each)
- 1/2 tsp vanilla extract
- 100g (2/3 cup) cake flour
- 1.5g (1/2 tsp) baking powder
- 20ml (4 tsp) fresh milk
- 30g (1/3 cup) dried shredded coconut
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a round cake pan (8-inch).
Cream Butter and Sugar:
In a mixing bowl, beat the softened butter and caster sugar together until light and fluffy.
Add Eggs and Vanilla:
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Combine Dry Ingredients:
In a separate bowl, sift together the cake flour and baking powder.
Mix the Batter:
Gradually add the dry ingredients to the butter mixture, alternating with the fresh milk. Mix until just combined.
Fold in the dried shredded coconut gently.
Pour and Bake:
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Serve as is, or dust with powdered sugar or Sprinkle coconut over the top of cake.
Enjoy this moist and tender Coconut Butter Cake as a delightful treat for any occasion!