Caribbean Coconut Cake by Shireen Anwer

Ingredients:

• Butter 175 grams
• Caster sugar 6 oz
• Eggs 3
  
• Flour 1-1/2 cup
• Baking powder 1-1/2 tsp
• Nutmeg grinded 1/2 tsp
• Desiccated coconut 3/4 cup
• Coconut cream quarter cup
• Coconut essence 1/2 tsp

For Soaking:

• Coconut milk 1/2 cup

For Frosting:

• Butter 100 grams
• Icing sugar 1-1/2 cup
• Coconut cream quarter cup
• Coconut essence few drops
• Pineapples jam 5 tbsp
• Flake coconut toasted 1/2 cup (for decoration)

Method:

1. Grease and line 8 inch round pan.
2. Now strain flour and baking powder and add nutmeg.
3. Then beat butter and sugar until light and creamy.
4. Now put eggs one by one, add 1 tbsp flour and beat it.
5. Then add coconut essence and fold in strained flour, coconut cream and desiccated coconut.
6. Now put in pan, bake on 180 degrees C for 30 minutes, take it out and cool it.
7. Then keep cake on cake platter and soak with coconut milk.
8. Now put pineapple jam and half butter cream.
9. Then keep second cake, soak with coconut milk and spread remaining butter cream.
10. Decorate with flake coconut.
11. For coconut butter cream: Beat butter until it is double.
12. Now add icing sugar and beat it continuously.
13. Then add coconut cream and coconut essence.