5 Minute Velvet Cake

Place eggs, butter, coconut milk, milk, sugar, Parmesan cheese and shredded dry coconut in blender and beat for about 3 minutes or until well combined.

Now add the wheat flour and baking soda and beat again until combined. Then transfer to a greased and lined tin (I used a 20cm x 30cm diameter pudding tin).
And bake in a preheated oven at 180°C for about 40 minutes or until when you stick your cake with a toothpick it comes out clean (the oven must be preheated for at least 10 minutes).

This cake, being creamy, ends up keeping the soft center even after it is ready, so don’t be afraid, after the cold it becomes firmer.

Once ready, let it cool completely, then cut it and serve it.