Add desiccated coconut, whipping cream, baking powder, and vanilla extract to the batter and combine.
Pour some flour to the mixture and whisk in until combined. Add more flour in stages and combine each time until all the flour has been mixed into the cake batter.
Preheat oven to 350° Fahrenheit/ 180° Celsius.
Pour batter into your cake pan. No need to grease if it's a non-stick pan, if it's no,t grease with butter or oil.
Bake cake at 350° Fahrenheit/ 180° Celsius for about 40 minutes OR until baked through. Test if the cake is done by poking with a toothpick into the cake. If it comes back clean, it's baked.
Leave the cake to cool a bit. Place on a serving tray and sprinkle with powdered sugar.
Serve up and enjoy!
Video
Notes
Use a 10 x 5 inch (25.4 x 12.7 cm) silicon loaf pan.
Use whipping cream because it contains more fats. That required so that the cake remains moist as there is no butter or other oil in this recipe.
Use baking powder and not baking soda. Baking powder is made of baking soda and cream of tartar and the latter helps in stabilizing the other ingredients (keeps a flavor and texture balance).
You can use vanilla sugar too instead of vanilla extract.