Step-by-Step Instructions

1. 1.Cream Butter and Sugar

   In a clean bowl, add the margarine or butter. Using a hand mixer or stand mixer, mix only the butter until it is softened. Scrape down the sides of the bowl. Add the sugar and mix from slow speed to high speed until the mixture is pale yellow or cream in color and softened, incorporating air into the batter.

2. 2.Prepare Eggs

   Break 6 large eggs (or 7-8 small eggs) into a separate bowl. Whisk the eggs lightly for a short period to incorporate some air.

3. 3.Combine Wet Ingredients

   Add the whisked eggs to the creamed butter and sugar mixture. Mix again from slow speed to high speed until everything is properly combined, fluffy, and the sugar is dissolved.

4. 4.Add Dry Ingredients

   Sift the all-purpose flour and baking powder directly into the wet mixture to avoid lumps. Add the desiccated coconut.

5. 5.Mix Batter

   Mix all ingredients together for at least 2 minutes until the batter is smooth and well combined. Be careful not to overmix. Scrape down the sides of the bowl to ensure everything is incorporated.

6. 6.Incorporate Coconut Milk

   Pour in the coconut milk. Gently fold everything together with a spatula until just combined. Do not mix vigorously to avoid overworking the batter.

7. 7.Prepare Baking Pan

   Grease a cake pan (a detachable springform pan is used in the video) with butter or margarine. Line the bottom of the pan with parchment paper to ensure easy removal of the cake.

8. 8.Fill Pan and Prepare Topping

   Pour the cake batter into the prepared pan, filling it to about one-fourth of its capacity to allow space for rising. Spread the batter evenly with a spatula and gently tap the pan on the table to release any air bubbles. In a separate bowl, toss the coconut shavings with a tablespoon of flour; this prevents them from sinking during baking.

9. 9.Add Topping and Bake

   Generously top the cake batter with the floured coconut shavings. Place the cake in a preheated oven (using a BuchiMix air fryer oven set to bake) at 160-190°C (320-375°F) for at least 40 minutes. Adjust baking time and temperature based on your oven type, ensuring the cake is properly baked and a skewer inserted into the center comes out clean.

10. 10.Cool and Serve

    Once baked, carefully remove the cake from the oven. Use a spatula to gently loosen the edges of the cake from the pan. Release the springform pan. Flip the cake onto a tray, carefully remove the parchment paper from the bottom, then flip it back to display the beautiful coconut topping. Slice and serve your soft and fluffy coconut cake.