(4 cakes of 10 cm each)

  • 65 g (200 ml) desiccated coconut
  • 250 ml milk
  • 400 g (715 ml) cake flour
  • 20 ml baking powder
  • 1 ml salt
  • 4 eggs
  • 5 ml almond essence
  • 320 g (400 ml) sugar
  • 40 g (260 g) butter
  • 100 g coconut flakes, to decorate

Soak coconut in milk for 1 hour. Preheat oven to 180 °C. Sift together the flour, baking powder and salt. Combine ingredients in this order in an electric mixer: eggs, essence, milk and coconut, sugar, flour mixture, butter. Beat well for 2 minutes. Spoon into greased cake pans (see picture) or one loose-bottomed cake pan of 23 cm and bake for 25 - 30 minutes. Turn out, sprinkle coconut flakes over and serve slightly warm with whipped cream.