2/3 cups (151.2g) room temperature butter
1/2 cup sugar
4 room temperature eggs
2 cans condensed milk
2 tap vanilla extract
1 cup all purpose flour
500gm dessicated coconut
Preheat oven to 160 degrees Celsius.
Cream butter and sugar together, till light and fluffy. Add eggs one by one, mixing well before adding the next egg. Add condensed milk and vanilla essence, till well combined.
In a separate bowl, mix flour and dessicated coconut together.
Add flour/coconut mixture to the wet ingredients and stir to combine. Pour into 10 prepared cake cups and bake for 25-30 min, till tops are golden brown.
