Coconut is the flavour of the season for me! I am from a tropical country and coconut finds its place a lot in Bengali cuisine. Be it curries, desserts or snacks coconut always finds a place in my kitchen.
Ingredients:
- Self Raising Flour - 1 cup
- Oil (Veg/Canola/Olive) I used vegetable oil, but its up to your choice and pantry - 1/2 cup
- Sugar - 1/2 cup
- Vanilla Essence - 1 tsp
- Chocolate chips - 2 tbsp
- Coconut flakes - 4 tbsp and extra for sprinkling on top
- Eggs - 2
- Milk - 3 tsp
Method:
- Preheat oven to 160 degrees Celsius.
- Line a cake tin with butter paper and keep it ready.
- Crack 2 eggs in a big mixing bowl.
- Add sugar and beat with a spoon until there are no granules and sugar is mixed well with the eggs.
- Add oil and mix well until everything is mixed and forms a batter.
- To this add half the flour and fold it in.
- Add the next half and fold it in too.
- Add in and mix vanilla essence and milk at this time to get the right consistency.
- Mix in coconut flakes and chocolate chips. Keep some aside to sprinkle on top
- Pour this mixture into the cake tin evenly. Sprinkle the extras from top, the ones we kept aside in the previous step.
- Once the oven is preheated, put the cake on the middle rack and bake for 30 min.
- Do the toothpick test, if not completely baked, bake for another 5 mins. Baking time will vary based on the strength and design of your oven.
- Once baked, take out of the oven and let it cool.
- Cut and serve.
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