Coconut & Cashew Christmas Cake

1.Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2.In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3.Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and coconut milk until combined.

4.In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground nutmeg, and ground cinnamon.

5.Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

6.Fold in the shredded coconut and chopped cashews gently into the batter until evenly distributed.

7.Pour the batter into the prepared cake pan and smooth the top with a spatula.

8.Sprinkle the desiccated coconut evenly over the top of the batter for added texture and flavor.

9.Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

10.Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.