Ingredients

• 3/4 cup butter, softend
• 1 cup caster sugar
• 1 teaspoon vanilla extract
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 eggs
• 2 tablespoons grated fresh coconut
• 1/4 cup suger syrup
• 1 cup fresh coconut, grated
• 3 tablespoons cocoa powder
• 5 -6 tablespoons sweeten condensed milk
• 2 tablespoons butter
• 100 ml fresh cream

Instructions

1. Preheat oven at 180°F Grease 7 inch round cake pan and line with butter paper.

2. In a small saucepan combine coconut, coco powder, and condenced milk on low flam stir continously for 4 to 5 minutes until smooth, cool. mix fresh cream in cool coconut mixture,refrigerate.

3. In a large mixing bowl beat the eggs and suger with electric beater untill suger is dissolved, slowly add softend butter, continue beating for 3 to 4 minutes.

4. In a small bowl sift flour baking powder baking soda and salt 2 to 3 times.

5. Gradually add flour mixture into egg and suger mixture with light hand. add vanila extrect and grated coconut. mix lightly.

6. Pour mixture into greased pan evenly and bake for 35 to 45 minuts or until inserted toothpick comes out clean.

7. Cool for 10 minutes before removing from pans to wire racks to cool completely. cut into two layers.

8. Pour 1/2 suger syrup on bottom layer then Spread half coconut frosting over it. cover with second layer of cake & again pour suger syrup on top layer and frost with remaining coconut frosting.

9. Sprinkle grated coconut on top if you like and put a cherry in center. Refrigerate befor serving.