Ingredients
- 2 eggs
- 220 gr sifted swans down cake flour
- 200 gr sugar
- 160 ml milk
- 110 gr butter
- 55 gr bakers fine (grated)
- 10 gr baking powder
- 4 gr vanilla
- 2 gr salt
Measure sifted flour, baking powder, and salt, sift together.
Cream butter. Gradually add sugar; cream until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Alternately add flour mixture and milk, beating after each addition until smooth.
Stir in vanilla and coconut.
Pour batter into two 20 cm layer pans, lined on bottom with wax paper.
Bake in moderate oven (350) 30 to 35 minutes.
Cool in pans 10 minutes then remove from pans and finish cooling on racks.
