Preparation Method

• Sieve together maida and baking powder.
• Cream the butter and sugar until light.
• Crack the egg. Separate the egg white and the yolk. Beat well with an electric blender.
• Add grated coconut, two teaspoon of water, maida, add beaten, eggs little by little and knead to a smooth batter.
• Take two equal baking trays.
• Grease the baking trays with butter. Sprinkle maida. Swirl the trays so that the flour spreads evenly.
• Divide batter between cake pans, fill them 2/3 of the pan.
• Tap it once so that the batter settles evenly.
• Place the baking trays in the pre heated oven and bake it for one hour and fifteen minutes.
• Allow it to cool.
• Coat coconut cream on one layer of the cake.
• Place a plain cake over the creamed cake and cost the cake all over with coconut cream.
• Cut into desired shapes and serve.

• Cream together 200 gms of butter and 400 gms of pound sugar.
• Add a tablespoon of desiccated coconut and stir well.