Young Coconut Cake

Having bought a young coconut, I had to then find something to do with it. This cake was the result. It is soft, tender, and exotically spiced.

• Ready In: 45 mins
• Serves: 12
• Yields: 12 cupcakes

Ingredients

• 1  cup white sugar
• 1⁄2 cup butter
• 2  eggs
• 1  teaspoon vanilla extract
• 1 1⁄2 cups all-purpose flour
• 1 3⁄4 teaspoons baking powder
• 1  coconut, preferably a young coconut

Directions

1. Preheat your oven to 350 degrees, and grease a 9x5 pan or a muffin tin.
2. Open the coconut, making sure to save at least 1/2 cup of the liquids. Using a spoon, scoop out the meat of the coconut.
3. In a food processor, add the coconut meat, butter and sugar. Combine thoroughly.
4. Add eggs & vanilla, and pulse a few times.
5. Add the flour and baking powder, and combine thoroughly.
6. Add 1/2c of the coconut milk, and once again combine thoroughly.
7. Pour your batter into the greased pan, and bake for 30-40 minutes. 20-30 minutes if you're making cupcakes.