Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Nutrition per serving
Calories4251.4 kcal (213%)
Total Fat173.9 g (248%)
Carbs623.9 g (240%)
Sugars407 g (452%)
Protein61.9 g (124%)
Sodium846 mg (42%)
Fiber18.7 g (67%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Soft flour and baking powder together on sheet of wax paper; reserve.
Step 2
Heat butter and coconut milk in small saucepan until butter is melted and mk is hot. Keep warm while preparing the batter.
Step 3
Put eggs and sugar in mixing bowl, beat until mixture is thick and pale, about two minutes. Beat in vanilla. On low speed of mixer gradually beat in flour mixture. Beat until well blended. Add coconut and mix only until it is incorporated. Still on low speed, pour the hot milk mixture into batter; mix until smooth. Make sure ingredients at the bottom of bowl have been well incorporated by stirring batter gently with rubber spatula.
Step 4
Pour batter into greased and floured 9 inch tube pan. Rotate pan briskly once or twice to settle batter.
Step 5
Bake at 350 degrees F. for 50 to 60 minutes or until a toothpick inserted in centre comes out clean. Transfer to a rack and cool in pan for 10 minutes. Unmold on a rack and cool to room temperature.
Step 6
Just before serving, place cake on a foil-lined platter and dust with icing sugar. Cut into thin slices and serve at room temperature.
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