Do you know of someone who does not like fresh coconut in a cooked form? I am that person, hence no Goan, Malwani, Thai delicacies for me. The only way I can enjoy fresh coconut is this cake. I used this cake as the base for husband’s birthday. The sponge was a delight was worked like magic potion for P who is a coconut lover.
Pre heat oven to 180C and line a springform pan n with butter paper/parchment paper - 7 or 8 inch and keep aside
Mix yogurt and sugar with a whisk. Add baking soda and powder and mix. Keep aside for 5-7 minutes or until it froths.
Add the coconut, oil and buttermilk.
Sift in the all purpose flour and mix lightly.
The batter will be of pourable consistency.
Pour in the tin and bake for 40 minutes or until the skewer inserted in the center comes out clean.
Remove from the oven and let it cool for 10-12 minutes on a rack. Remove from the pan and take off the butter paper when it is slightly cool to touch. If you do not remove the parchment paper the cake will get soggy at the bottom.