Makes: 1 rectangular baking pan
Preparation Time: 1 hour and 30 minutes
- 2 TEACUPS OF SUGAR
- 4 EGGS
- 2 TABLESPOONS OF UNSALTED BUTTER
- 1 TEACUP OF MILK
- 2 TEACUPS OF ALL-PURPOSE FLOUR
- 3 TABLESPOONS OF FINELY GRATED FRESH COCONUT
- 1 TABLESPOON OF BAKING POWDER
- 1 TEACUP OF SUGAR
- 285 ML OF COCONUT MILK
- 1 TEACUP OF FRESHLY GRATED COCONUT
In a blender, combine the sugar, eggs, butter, and milk. Add the all-purpose flour and grated coconut; mix. Mix in the baking powder and transfer the batter to a square or rectangular pan, greased and floured. Bake in a preheated oven at 160°C for about 35 minutes. Meanwhile, combine the ingredients for the icing. Remove the cake from the oven, allow it to cool and cut into squares. Dip each piece into the icing and gently squeeze them, removing the excess liquid; wrap them in aluminium foil if you wish. Put it in the fridge before serving.
IN DETAIL: Cake slices wrapped in aluminium were a staple of the 80’s birthday parties for children. I can remember taking part in many birthday parties in the country side where the “cake” itself was a large Styrofoam structure, decked with party motifs. Inside the structure, the cold coconut cake slices were wrapped in aluminium foil to preserve their temperature and moistness. In the South region, it’s known as “toalha felpuda”.