I've loved coconut cake for a long while now. I especially loved Anita's coconut cakes and I didn't refrain from ordering them for my birthdays. When I finally learnt how to bake, every time I tried coconut cake, I failed at it. After numerous failures, I finally have the perfect coconut cake recipe.

 Before I start with the instructions, Here's what you'll need before starting any recipe.

*HAND MIXER
*BAKING PAN
*SPATULA
*MEASURING CUP
*SIEVE
*MEASURING SPOONS
*HEAT PROOF BOWL
*COOLING RACK
*OVEN GLOVES and ofcourse
*FUNCTIONING OVEN (ahahah)

If you have all the utensils, then lets start!!


COCONUT CAKE

Ingredients
*281g (2.25cups) Cake flour
*281g (2.25cups) Granulated Sugar
*2g (0.25tsp)Salt
*22g (1.5tbsp) Baking powder
*125g (1cup) Unsweetened Coconut
*8 Eggs (Separated into yolks and whites)
*180ml (0.75cup) Oil
*180ml (0.75cup) Coconut milk
*1tsp Vanilla

Steps
*Preheat the oven to 180 degree C/350 degree F/Gas mark 4. Grease your pan with butter and flour. (Be careful not to overgrease because most times when I over greased, I realized it gave my cake a crunchy/hard outer layer. So moderate is key here.)

*In a small pot/pan, add half a cup of sugar(0.5cup) and 1 cup of unsweetened coconut. Add 2 tablespoons of water and heat it up. Mix thoroughly and let the sugar melt. Don't let it turn brown biko. It should look like the pic below when it's done. Set aside and let it cool.


*Sift all (except for a quarter cup of sugar) the dry ingredients together in a large bowl.

*Mix your eggyolks, oil and coconut milk.

*Make a well in the dry mixture and pour in your liquid mixture. With an electric mixer,mix together for about 3minutes. You should get a dough-like mixture like this.

*Add the candied coconut and vanilla. Incorporate well.

*In another bowl, whisk, with a mixer, the egg whites until frothy(light). Slowly add the quarter cup of sugar you set aside in step 3. Whisk until stiff peaks form.


*Gently fold the eggwhites with a spatula into the dough-like batter.

*Pour batter into greased pan and bake for about 50 minutes or until a skewer comes out clean. (I use clean unused wasabi sticks. Lool all my orders from wasabi weren't in vain afterall)

*When the cake is done, remove it immediately from the pan and invert it to a cooling rack. Let it cool!! (abi u wan chop hot cake? Well some people do)

Bon Appetit. :)

***
End product.
Side Note: I halved the recipe to make this size. So the above recipe is for a round 26cm/10inches cake.
Comment below when you've tried it and let me know if it worked out for you.