Ingredients:

• eggs – 2
• flour – 2.5 cup
• baking powder – 2.5 tsp
• Butter – 1/2 cup
• powdered Sugar – one and a half cup
• Cardamom powder – 1 tsp
• Coconut Milk – one and a half cup
• salt – 1/2 tsp
• For topping:
• grated Coconut – 1 cup, firmly packed
• powdered Sugar – 1/2 cup
• Butter – 1/3 cup
• chopped Cashew nuts – 4 tbsp

Method:

1. Mix flour with baking powder and salt.
2. Cream butter and sugar.
3. Add the eggs, one at a time, beating well after each addition.
4. Beat in the cardamom powder.
5. Add flour, alternately with milk.
6. Place in a prepared tin and bake in oven (170 degrees centigrade) till done, about 45 minutes.
7. Cool in the tin for 5 minutes, then turn out on a wire wrack.
8. Transfer to an oven proof serving platter.
9. For topping:
10. Combine all the ingredients for the topping and spread on the cake.
11. Place under a grill till the topping is golden brown.
12. Cool before serving.