coconut cake

Coconut cake

For coconut sponge:
Shredded coconut 2 cup
Egg 6
White flour 250 gm
Icing sugar 250 gm
Baking powder 2 tbsp
Butter 2 to 3 tbsp
Milk as required

For filling:
Cream 500 gm
Unsalted 250 gm
Shredded coconut 250 gm
Icing sugar 250 gm
Rose flower for garnish

Method:
For cake batter:
First roast shredded coconut and put it on a side. Then in a mixing bowl add 250 gm icing sugar and 6 eggs to whisk. Now add 2 tbsp of baking powder and shredded coconut to mix. Now fold 250 gm of white flour batter. Then pour as required milk to make smooth batter. Now take cake tin and grease it with batter. Pour batter in tin and bake it on 200c for 30 to 35 mins to bake. Then take it out and put it on a side.

For filling;

In a mixing bowl add 250 gm unsalted butter, 250 gm icing sugar and 500 gm cream and put bowl on another bowl containing ice or chill water. Now beat it with beater to make fluffy. Now cut cake from center and spread batter and place back the other piece and spread cream on top. In the end garnish it with coconut and rose petals and serve.