| • | Preheat the oven to 175 degrees C.
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| • | Now grease a 10 by 2 inch round cake pan and line bottom with a round of wax paper or parchment.
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| • | Grease paper and dust pan with flour.
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| • | Combine flour, baking powder and salt, mix well.
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| • | Beat butter with mixer till creamy.
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| • | Gradually beat in sugar on medium speed till pale and smooth.
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| • | Add vanilla essence to it, keep stirring.
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| • | Beat in eggs, 1 at a time, mixture may look curdled at this time.
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| • | Alternately beat in flour mixture and milk in 3 batches over low speed.
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| • | Raise the speed to medium and beat batter 1-1/2 minutes till soft, now fold in coconut.
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| • | Spoon batter into the cake pan and spread uniformly.
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| • | Bake cake in the middle of the oven till golden brown for about 45 to 50 minutes at the temp of 175 C.
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| • | Cool cake in the pan on a rack for about 1 hour, then invert onto the rack.
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| • | Remove paper and invert again onto another rack to cool completely.
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| • | Coconut Cake is ready to serve. |
