Spring Coconut Cake

From coconut cake

This is one of my Mom's many amazing loaf recipes. I love eating a slice of this when it's still warm and with a little butter spread on it. mmmm, I'm hungry already!

Traditionally, my mom serves this plain or with butter. In this version, I have added a bit of "spring" to it by dividing the batter into 4 equal bowls and mixed each with a different colour food colouring. I then put the 2 coloured batters on two layers as in the picture. Enjoy!

From coconut cake

Ingredients:

• 1/2 cup butter
• 1 cup sugar
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla
• 1.5 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fine ground unsweetened coconut

 What to do:

 
Preheat oven to 350 degrees.
1. Grease and flour a 9 x 5 loaf pan.
2. Cream the butter and sugar until light and fluffy.
3. Add eggs one at a time until well mixed.
4. Add milk and vanilla.
5. In a medium bowl, whisk together flour, baking powder and salt.
6. Add coconut.
7. Add dry to the wet ingredients and stir until just blended.
8. Put batter into loaf pan.
9. Bake 60 -70 minutes until it passes the toothpick test.
10. Cool 10 minutes.
11. Remove from pan and let cooling finish on cake rack.