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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Having bought a young coconut, I had to then find something to do with it. This cake was the result. It is soft, tender, and exotically spiced. Ingredients:
1 cup white sugar |
1/2 cup butter |
2 eggs |
1 teaspoon vanilla extract |
1 1/2 cups all-purpose flour |
1 3/4 teaspoons baking powder |
1 coconut, preferably a young coconut |
Directions:
1. Preheat your oven to 350 degrees, and grease a 9x5 pan or a muffin tin.
2. Open the coconut, making sure to save at least 1/2 cup of the liquids. Using a spoon, scoop out the meat of the coconut.
3. In a food processor, add the coconut meat, butter and sugar. Combine thoroughly.
4. Add eggs & vanilla, and pulse a few times.
5. Add the flour and baking powder, and combine thoroughly.
6. Add 1/2c of the coconut milk, and once again combine thoroughly.
7. Pour your batter into the greased pan, and bake for 30-40 minutes. 20-30 minutes if you're making cupcakes.
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