Coconut Cake with Wheat Flour

INGREDIENTS:

Makes about:8 pieces
1 1/2 cup Wheat Flour

1 teaspoon Baking powder

3/4 teaspoon Baking soda
1/2 cup Toasted coconut

1 pinch salt

1/3 cup Oil

1 cup Coconut milk

1 1/4 cup Brown sugar / Jaggery (Loosely packed)

1 teaspoon Lemon Juice

1 teaspoon Vanilla essence

1/4 cup Sliced Almonds / nuts (optional)

PROCEDURE:

1. Preheat the oven to 350F for 10 mins.
2. Heat tawa and salute the shredded coconut for a while.

3. Dry ingredients mixture: 

   Sift together the flour, baking soda and baking powder. Add salt and tosted coconut.

4. Wet ingredients mixture: 

   Mix Oil, Coconut milk, Brown sugar, Lemon juice, Vanilla essence well.

5. Pour dry ingredients mixture to wet ingredients mixture slowly and give it a mix.

6. Grease a baking pan with oil and line it with parchment paper. Pour the prepared batter in the pan. Tap the pan gently once or twice to remove any big air bubbles.

7. Bake for 30-35 minutes or the toothpick inserted comes out clean. Let it cool down for 10 minutes and then invert the cake over an wire rack and let it cool completely.

NOTES:

1. I have added Almonds to the batter by spreading it on the bottom of the pan and few on top.

2. The original recipe is here.