Wonderfully full of coconut, this was a fitting finish to an asian meal and might just be the easiest cake I’ve ever made!
To make it, grab a bowl and add 1 cup of dessicated coconut, 1 cup of self-raising flour (or plain flour with 2 teaspoons of baking powder), ¾ of a cup milk (or soy milk for a dairy-free version) and ¾ of a cup sugar. Mix everything together and bake in a ring pan or loaf tin at medium heat for 30-40 minutes.
michelle picker cooks 