Rohit Komal kamle
| 1 minute to read
- 1/2 cup sugar 2 eggs 1 teaspoon vanilla 1/3 cup vegetable oil 1/2 cup milk (I use 1% or 2% low fat milk) 1 1/4 cups all-purpose flour 1 1/4 teaspoons baking powder 1/3 cup shredded sweetened coconut Cream Cheese Frosting: 2 ounces reduced fat cream cheese 1 1/2 cups powdered sugar 1/2 teaspoon vanilla 1-3 teaspoons milk (1/2 cup shredded coconut for topping)
Preheat oven to 350° F. Grease an 8 or 9-inch round cake pan. With an electric mixer on high, beat sugar, eggs, & vanilla for one minute to thicken. On low speed add remaining ingredients (in the order listed) but do not over-mix. This should take less than a minute. Pour into pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool completely. Cream Cheese Frosting: Beat cream cheese, powdered sugar & vanilla and add just enough milk, a little bit at a time, to get a good spreading consistency. Frost the cooled cake and top with more shredded coconut. Keep refrigerated.