- ½ cup of coconut milk
- 6 eggs
- 2 cups of cooking cream or 2 cups of milk
- 3 cups of all purpose baking flour
- 3 table spoons of sugar
- 1 ½ sticks of unsalted butter
- 2 cups of desiccated coconut
For the icing:
- 3 cups of whipped cream
- ½ a cup of castor sugar
Preheat oven at 200 degrees, in a bowl crack 6 egg whites make sure the yolks do not fall in, add 2 cups of cooking cream and coconut cream and mix them together.
In a separate mixing bowl add 3 cups of all-purpose baking flour sift it first. Add sugar and butter and mix it properly until it looks fine breadcrumbs.
Stir in the milk mixture into the flour mixture until it’s a fine smooth batter.
Grease your baking pan with some margarine, spread it and sprinkle some flour. Pour in your batter and sprinkle 1 cup of desiccated coconut on top. Put it in the oven for 25-30 minutes at 180 degrees.
Icing:When the cake is ready split the cake in the middle and set it aside to cool.
In a mixing bowl add icing sugar and whipped and whisk till its stiff and fluffy. Spread it in the middle of the cake, put the other piece on top and spread the rest of the whipped cream all over the cake. Finally sprinkle some more desiccated coconut, and store the cake in a cake tin or in the fridge.0