Cashew Coconut Cake

Let the sweet aroma of cashew and coconut fill your kitchen as you bake these delightful cookies.

Ingredients:

• 1 cup milk
• 1 tsp lemon juice or vinegar
• 4 tbsp. oil
• 1/2 cup sugar
• 1 cup all-purpose flour
• 1/2 cup desiccated coconut
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3 tbsp. milk powder (optional)
• 1/4 cup cashews

Directions:

1. In a small bowl, combine the milk and lemon juice or vinegar. Let it sit for a few minutes to curdle, creating a buttermilk substitute.
2. In a mixing bowl, whisk together the oil and sugar until well combined. Add the curdled milk to the oil and sugar mixture and mix well.
3. In a separate bowl, combine the all-purpose flour, desiccated coconut, baking powder, baking soda, and milk powder (if using). Mix until well combined.
4. Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to over mix.
5. Roughly chop the cashews and fold them into the batter. Grease a cake pan that fits in your Nutricook air fryer.
6. Pour the cake batter into the greased pan, spreading it evenly. Place the cake pan in the preheated air fryer and bake at 180°C for approximately 30 minutes, or until a toothpick inserted into the centre comes out clean.
7. After baking, carefully remove the cake pan from the air fryer and let the cake cool in the pan for a few minutes.
8. Transfer the cake to a wire rack to cool completely before serving or frosting, if desired.

Recipe Credits: asthas_kitchen

Picture Courtesy: Image by Freepik