INGREDIENTS:
1 1/2 cup unsweetened desiccated coconut
2 cups all-purpose flour
1 tsp baking powder
2 cups of hung curd
1 cup unsalted butter,softened
1 1/3 cups sugar
1 cup whole milk
1 tsp Vanilla
1/2 tsp salt

METHOD
Preheat the oven. Now, Grease a cake pan in the shape of a ring and line bottom with the round of wax paper or parchment. Grease paper and dust pan with flour. Combine flour,baking powder and salt, mix well. Beat butter with mixer till creamy. Gradually beat in sugar on medium speed till pale and smooth.
Add Vanilla to it, keep stirring. Mix in the hung curd a little at a time till the mixture is smooth to the touch.
Remove this to a mixing bowl and add the sifted flour mixture and milk in 3 batches over low speed. Raise the speed to medium and beat batter 1-1/2 minutes till soft, now fold in the coconut.
Spoon batter into the cake pan and spread uniformly. Bake cake in the middle of the oven till golden brown for about 45 to 50 minutes at 160 degree C or till the cake is baked fully. A knitting needle when inserted should come out clean.
Put off the heat and allow the cake to cool. Place a bowl in the centre of the ring and serve the cake with roasted rasgollas or if with a bowl of fresh cream and fresh fruits. You can roast the rasgollas by squeezing out the syrup and placing in an oven in a baking dish for about 10-12 minutes to give it a light brown colour.

Thank you,

Yours Aruna