| • | Preheat the oven to 350 degree F.
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| • | Now Grease a 10 by 2 inch circle cake cooking pan and line bottom with a circle of wax paper or parchment.
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| • | Grease paper and dust cooking pan with flour.
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| • | Combine flour, baking powder and salt, mix well.
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| • | Beat butter with mixer until creamy.
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| • | Gradually beat in sugar on normal hurry until pale and smooth.
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| • | Add vanilla to it, keep stirring.
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| • | Beat in eggs, 1 at a time, mixture might look curdled.
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| • | Alternately beat in flour mixture and milk in 3 batches all over low speed.
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| • | Raise the hurry to normal and beat batter 1-1/2 minutes until soft, now fold in coconut.
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| • | Spoon batter into the cake cooking pan and spread aside uniformly.
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| • | Bake cake in the center of the oven until golden brownish for about 45 to 50 minutes.
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| • | Cool cake in the cooking pan on a rack for about 1 hour, then reverse onto the rack.
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| • | Remove paper and reverse again onto some other rack to cool completely.
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