banana leaves
3 eggs
3/4 cup sugar
2 cups all-purpose flour
4 tsp. baking powder
1 1/4 cup coconut milk
2 tsp. butter, softened
1 tsp. sugar
2 tsp. grated coconut

Preheat oven to 350°F. Grease 2 round 9-inch cake pans.

Pour boiling water over banana leaves; line pans with wilted leaves. In large bowl, beat eggs until light. Gradually add the 3/4 cup sugar, beating well. Sift flour and baking powder; add alternately with coconut milk to cream mixture. Pour into prepared pans. Bake for 20 minutes, then broil for 7 to 10 minutes, or until lightly browned. Brush each layer with butter; sprinkle with 1 teaspoon sugar and the grated coconut.

Makes 16 servings.