Ingredients

• 1 cup all-purpose flour
• 1/2 cup shredded coconut
• 1/2 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup coconut milk
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tbsp dried butterfly pea flowers (or butterfly pea powder)
• 2 tbsp hot water
• Pinch of salt

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
2. Infuse the Butterfly Pea: Place the dried butterfly pea flowers (or powder) in 2 tablespoons of hot water and steep for about 5 minutes to extract the color. If using powder, stir until dissolved, then strain if needed.
3. Prepare Wet Ingredients: In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut milk.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, shredded coconut, baking powder, and salt.
5. Add the Butterfly Pea Extract: Stir the cooled butterfly pea extract into the wet ingredients, giving the batter a beautiful blue hue.
6. Mix and Combine: Gradually add the dry ingredients into the wet mixture, stirring until just combined.
7. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional: Frost with coconut cream or icing of your choice, and garnish with extra shredded coconut for a delightful finish.