Ingredients: For coconut sponge:

• 2 cup - fresh grated coconut
• 250 gm - White flour
• 5- 6 - Egg
• 2 tbsp - Baking powder
• 250 gm - Icing sugar
• 3 tbsp -Butter
• Milk - as required

For filling:

• 500 gm - Cream
• 250 gm - Unsalted butter
• 250 gm - fresh grated coconut
• 250 gm - Icing sugar

    Method:

• For cake batter : First roast coconut and put it aside.
• In a mixing bowl add 250 gm icing sugar and 6 eggs to whisk.
• Now add 2 tbsp of baking powder and coconut and mix.
• Fold 250 gm of white flour into the batter.
• Pour as required milk to make smooth batter.
• Grease a cake tin with butter.
• Pour batter in tin and bake at 180 cal. for 30 to 35 min.
• For filling;Place ice cubes in a medium sized bowl.
• Take another bowl and add 250 gm unsalted butter, 250 gm icing sugar and 500 gm cream into it.
• Place this bowl of the bowl with ice and beat till mixture is fluffy.
• Now slice cake horizontally, and spread filling over bottom half.
• Place the top of the cake on top of the cream.
• Cover the cake with the remaining cream filling.
• Decorate with grated coconut and cake is ready to serve.