Coconut Cake

Prep
30 mins
Bake
45 mins

Serves
9 People

Coconut Cake


Prep
30 mins
Bake
45 mins

Serves
9 People
Ingredients
2 cups Almatahin all-purpose flour
4 eggs
¾ cup vegetable oil
1 cup sugar
1 cup fresh milk
1 teaspoon vinegar
2 teaspoon vanilla extract
2 teaspoon backing powder
½ cup coconut flakes
For decoration
½ cup sweetened condensed milk
1 cup coconut flakes
Instructions
- Pre-heat oven to 180° degree. Prepare 9 inch cake pan and spry with butter spry
- Whisk the egg and the sugar for 5 minutes or until expand in size, then add the oil and the milk alternately
- In a separate bowl, combine the flour, the backing powder and the coconut flakes and then add them to the mixture
- Pour the mixture into the cake pan and bake for 45 minutes or until sting in wooden toothpick and comes dry, let cool
- Meanwhile, sift 1 cup of coconut flake in nonstick pan over medium heat until golden color
Ingredients
2 cups Almatahin all-purpose flour
4 eggs
¾ cup vegetable oil
1 cup sugar
1 cup fresh milk
1 teaspoon vinegar
2 teaspoon vanilla extract
2 teaspoon backing powder
½ cup coconut flakes
For decoration
½ cup sweetened condensed milk
1 cup coconut flakes
Instructions
- Pre-heat oven to 180° degree. Prepare 9 inch cake pan and spry with butter spry
- Whisk the egg and the sugar for 5 minutes or until expand in size, then add the oil and the milk alternately
- In a separate bowl, combine the flour, the backing powder and the coconut flakes and then add them to the mixture
- Pour the mixture into the cake pan and bake for 45 minutes or until sting in wooden toothpick and comes dry, let cool
- Meanwhile, sift 1 cup of coconut flake in nonstick pan over medium heat until golden color