Method:
- Start by mixing the softened butter and the sugar and whisk with an electric mixer until the sugar is well incorporated.
- Add the coconut milk, eggs and vanilla extract and whisk again.
- In a separate bowl, mix the flour together with the baking powder and salt. Then fold the dry ingredients into the wet.
- Add the desiccated coconut (I used leftover coconut pulp from this coconut milk recipe) and fold again.
- Spread the mixture into greased tins and bake for ~35-40 minutes at 170o (Fan assisted). (You can either use a larger and smaller pan for a layered final cake. OR you could divide the mix between two 8inch/20cm same-size pans, so then you don’t have to slice it down the middle to add the filling).