Lightning Style: The 40-Minute Coconut Cake

Directions

1. 1
   Grease and flour an 8-inch cake pan. Preheat oven to 375F.Sift the flour, baking powder and salt together on a square of wax paper.
2. 2
   Heat the milk on medium heat. Do not boil, but bring to a full simmer.
3. 3
   Remove from heat and add unrefined organic extra virgin coconut oil.
4. 4
   Place the eggs in a bowl or stand mixer. Beat until thick, adding the sugar a little at a time. The eggs should be fluffy and smooth.
5. 5
   Add the flavorings.Slowly stir in the flour mixture. Stream in the hot milk next.
6. 6
   Add shredded coconut.No not over stir!
7. 7
   Mix the ingredients just enough to blend everything thoroughly.
8. 8
   Pour batter into pan and bake for 25 minutes. Cake should feel springy in the center when touched. A pick inserted into the center should come out clean.
9. 9
   Serve this coconut cake without frosting. If you just must put something on the top, sprinkle a light dusting of powdered sugar or more shredded coconut over the cake. Plain or embellished, it will be gone quick as lightning!