Firstly, preheat the oven to 180• C. Gather all the ingredients required to make Coconut Cake and Muffins.

To make the cake batter, break the eggs in a large mixing bowl. Add the sugar and mix using a spatula.

Next add the vanilla extract and stir to combine. Add the fresh cream and stir to combine.

Add the finely shredded unsweetened coconut (dry) and salt and mix it well.

After the set time, give it a gentle mix. Sprinkle baking powder over the wet mixture and stir gently to combine.

To bake a cake, line a 6”/15 cm baking pan with baking paper. Slightly greasing is optional. Pour the batter in the pan and tap it lightly. Line 6 cups in a muffin pan with paper liners. Divide the remaining batter between 6 muffin liners. Tap it gently.

Remove from the oven and place it on a wire rack. It is perfectly baked, if the toothpick inserted comes out clean. Brush the top crust of the cake lightly with milk, to soften it. Cover it with a slightly moist kitchen cloth for 5 minutes.

Run a butter knife along the sides of the cake to loosen the edges. This will help to un-mould the cake easily. Flip the cake and once again cover it with a slightly damp kitchen cloth for an hour. When the cake is completely cool, cut it into slices and serve and enjoy.

Bake the muffins for 20 minutes, or until a toothpick inserted comes out clean. Let it stand in the muffin pan for 5 minutes. Transfer the muffins alongwith the paper liners, to a wire rack to cool.

Remove the paper liners and serve it immediately.

Super Moist and Delicious Coconut Cake and Muffins are ready to serve. Enjoy it with a hot cup of tea or coffee.

Tip for storage: Keep leftover cake and muffins tightly wrapped on the counter for one day. For longer storage, place in fridge. Unwrap and microwave for 8 seconds before serving. To freeze the cake and muffins, place them in an airtight container. They last for 3 months. To defrost, microwave for 15 seconds.