preparation

• 1 Pre-heat oven to 350ºF
• 2 Line a bread tin or a square cake pan with parchment paper (or grease with butter and flour) and set aside.
• 3 Whisk first four ingredients together in a bowl.
• 4 In an electric mixer beat sugar, vanilla, and butter on medium until fluffy, about 3 minutes.
• 5 Add eggs one at a time, beating after each addition until smooth.
• 6 Alternate adding half the coconut milk, then half the flour mixture, mixing well between each addition, continue with the remaining halves of each until fully blended.
• 7 Stir in the shredded coconut.
• 8 Let sit at least 30 minutes.
• 9 Pour into baking molds and decorate with mixed seeds and nuts.
• 10 Bake in the oven for about 40 minutes or until a toothpick comes out clean.
• 11 Remove from oven and let cool before serving.
• 12 Serve with a scoop of cardamom or vanilla ice cream, whichever you like the most.