As I had in the fridge some coconut milk left after I made the marinated chicken, I made this simple and soft cake, very suitable for a sweet breakfast.
- 1 cup sugar
- 7 tbsp butter
- 3/4 cup coconut milk
- 1 and 1/2 cup flour
- 2 and 1/2 tsp baking powder
- 2 eggs
- a pinch of salt
- powdered sugar and/or coconut chips to sprinkle
Whisk together eggs and sugar until well blended. Whisk in coconut milk and the butter, earlier melted. Add flour, baking powder and a pinch of salt, stirring until blended.
Pour in a round baking pan, covered with parchment paper.
Bake for about 40 minutes at 355F.
Sprinkle with powdered sugar and/or coconut chips.