Drawing on the spiced cake tradition of Kerala, India, this dessert combines grated coconut with fresh ginger and black pepper in a baked batter. The distinctive warmth of the pepper is the cake's signature flavor.
Beat the eggs with the sugar, then add the melted butter, grated ginger and freshly ground black pepper.
Gradually add the flour and baking powder, then stir in the grated coconut.
Pour the batter into a greased cake pan.
Bake in an oven preheated to 170°C / 340°F for 35 minutes, until a skewer inserted into the center comes out clean.
Grind the black pepper just before adding it. Pre-ground pepper loses its aroma and warmth over time. Contains wheat (gluten), egg and dairy from the butter.
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