Peach Coconut Custard Cake

Directions

1Take a small heavy bottom saucepan. Heat it on low flame.Gently toast the grated coconut for a minute or two.Trun off the heat. Now add 2 drops of Tonovin essence. Mix it well. Keep it aside. Let it cool.

2Sift flour, custard powder and baking soda thrice.

3Pre heat the oven at 150 degrees C. Grease and dust a 8” aluminium pan.

4Cream butter and sugar well. Add gently beaten eggs.

5Gently fold in the sifted flour, chopped peaches, roasted coconut and milk/ water. Add a drop of of edible yellow colour.

6Do not stir the batter.

7Mix the batter very gently using a spatula. Follow cut and fold method.

8Transfer the batter to the prepared tin.

9Bake for 45-50 minutes at 150 degrees C.