A soft and fluffy coconut milk cake with rich tropical flavor and a moist crumb.

Scale

3 eggs

1 cup sugar

2 tablespoons butter or margarine

1 glass coconut milk (200 ml)

1 cup milk

2 cups wheat flour

1 tablespoon baking powder

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1. Preheat oven to 350°F and grease cake pan.

2. Whisk eggs and sugar until creamy.

3. Add butter and mix well.

4. Pour in coconut milk and milk.

5. Gradually mix in flour.

6. Fold in baking powder.

7. Pour batter into prepared pan.

8. Bake 35 to 40 minutes until toothpick comes out clean.

Use full fat coconut milk for best flavor.

Do not overmix batter.

Optional: top with shredded coconut before baking.