Close your eyes with each bite for coconut and almond to take you far far way.
¾ cup butter, softened
1 cup sugar
½1 cup flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ tsp vanilla
1 tsp almond essence
½ 1 tbsp Velor powder milk
½ cup water
400g shredded coconut
1.In a large bowl, cream butter and sugar till light and fluffy. Add eggs, vanilla and almond essence, beat well.
2.In a small bowl, sift flour and add coconut, baking powder, baking soda and salt. Set aside.
3.In a cup, dissolve milk in water.
4.Add flour and milk alternatively to egg mixture, beating well after each addition.
5.Lined muffin tin with paper cups. Fill 2/3 with batter. Sprinkle with almonds. Bake in moderate oven for 10 – 15 minutes or till a wooden pick comes out clean when entered near centre. Rest in tin for 5 minutes before cooling on wire rack.