Coconut Cake

We beat the eggs with the vanilla and sugar in a large bowl until the mixture becomes creamy and light.

We add the milk, followed by the oil, and continue mixing until fully combined.

We add the shredded coconut and stir it in evenly.

We sift the flour with the baking powder, then gradually add it to the batter, stirring manually until we get a smooth, lump-free mixture.

We grease a cake pan with oil or butter, then dust it with a bit of flour to prevent sticking.

We pour the coconut cake batter into the pan, optionally sprinkling a bit of shredded coconut on top.

We bake the cake in a preheated oven at 180°C (356°F) on the middle rack for 30 to 35 minutes or until fully cooked (test with a toothpick)

We take the cake out of the oven, let it cool slightly, and serve.