PREHEAT OVEN TO 350F. GREASE A 9-INCH SQUARE PAN OR ROUND PAN. TOAST COCONUT IN THE OVEN OR ON THE STOVETOP. SET ASIDE.

SIFT FLOUR, BAKING POWDER, SALT AND SUGAR IN A BOWL AND MIX TO COMBINE; SET ASIDE. IN ANOTHER BOWL, MIX TOGETHER COCONUT MILK, MELTED BUTTER AND EGGS THEN ADD TO THE FLOUR MIXTURE. MIX UNTIL JUST BLENDED, STIR IN 1/2 CUP OF TOASTED COCONUT AND THEN POUR IN THE PREPARED BAKING PAN.

BAKE FOR 25-30 MINUTES OR UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. COOL IN THE PAN FOR ABOUT 5 MINUTES BEFORE INVERTING INTO A WIRE RACK. FROST WITH 7-MINUTE FROSTING. (RECIPE FOLLOWS). THIS CAKE KEEPS FOR 4-5 DAYS ( WITHOUT FROSTING).

ENJOY! 🙂