Fresh Coconut Cake is a traditional Aruban recipe for a classic sponge cake flavoured with freshly-grated coconut. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Fresh Coconut Cake.
Cream together the butter and sugar until pale and creamy then add the eggs one at a time, beating thoroughly after each addition. Sift together the flour and baking powder into a bowl then stir into the butter mixture before adding the grated coconut and the vanilla extract. Mix thoroughly then turn into a 25cm springform cake tin that's been buttered and dusted with flour.
Spread the batter evenly then place in an oven pre-heated to 150 );C and bake for 1 hour. Reduce the temperature to 100°C and leave the cake in the oven for 20 minutes. Serve warm.
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