Coconut Cake

Cream together softened butter and powdered sugar until light and fluffy, about 3-4 minutes.

Beat in eggs one at a time, incorporating each fully before adding the next.

Stir in the grated coconut meat and vanilla extract until evenly distributed throughout the mixture.

Pour in the can of evaporated milk and mix gently to combine with the wet ingredients.

In a separate bowl, sift together flour and baking powder to remove lumps.

Fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix.

Heat oil for frying in a deep pan or skillet to approximately 350°F (175°C).

Using a spoon or ladle, carefully drop portions of batter into the hot oil and fry until golden brown on all sides, turning as needed.

Remove fried cakes with a slotted spoon and drain on paper towels to remove excess oil.

Serve the coconut cakes warm or at room temperature.