Super Soft Coconut Cake

I have always loved the aroma of baked coconut, be it in macaroons or coconut tarts or simply while roasting dessicated coconut for making traditional curries. It is a wonderful ingredient. That's not all, the moistness of this cake is due to a secret ingredient, yogurt which is added in the cake in almost equal amount to coconut to give it a light and soft texture balancing the coarseness of coconut.

I am pretty sure that this one bowl cake will soon find way into your top recipe list. The recipe has been taken from the baking classes I used to take when i was in high school.

Ingredients:
Butter 3/4 cup
Super fine sugar 1 cup
Eggs 3

Yogurt 1/2 cup
Baking powder 1 1/2 tsp
Vanilla essence 1/2 tsp
Flour 1 3/4 cup
Dessicated Coconut 3/4 cup

Corn Flour/ Corn Starch 1/3 cup

Method:

• Beat butter, sugar, coconut and vanilla essence with electric beater or in food processor.


• Beat in yogurt.


• Sift flour, cornflour and baking powder.


• Add in 1 egg and 1 table spoon of flour mixture. Continue beating. This step is required to prevent the mixture from curdling.


• Add in remaining two eggs and beat.


• Lastly add in flour mixture and beat at low speed until just combined.


• Pour into greased 8" round cake tin or 8" x 4" loaf tin.


• Sprinkle 1 table spoon each of dessicated coconut and granulated sugar.


• Bake in a pre-heated oven at gas mark 4 for 50-60 minutes until center comes out clean and is light golden in color.

PS. Stay tuned for some exciting special posts as I plan to cover various food related stuff from Karachi, Pakistan where I am currently vacationing.