COCONUT AND STRAW BERRY CAKE

225g flour
1 1/4tsp baking powder
1cup thick curd not sour
140g sugar
115g melted butter or sunflower oil
5-6strands of saffron soaked in 3tbsp of luke warm milk
1cup freshly grated coconut
50g raisins
50g blanched almonds cut into small pcs
2pinches of salt

topping:
strawberry sauve

sift together the salt, baking powder and maida.
grind the sugar in a mixer and then blend together the curd and the oil
also mix in the fresh coconut and blend well to obtain a smooth mixture
gradually mix this mixture into the maida stirring to ensure that no lumps form.
fold in the saffron, raisins, almonds into the mixture to form a soft dough of dropping consistency
spoon the mixture into an oven proof cake tin and level the surface with a knife
bake in a pre heated oven till a skewer comes out clean when inserted in the center.
the baking should take around 35-40mins when baked at 180 degrees celcius
top the cake with butter scotch sauce and decorate with fresh fruits or cake decorations