For Cake Batter:
First roast shredded coconut and keep aside.
Then in a mixing bowl beat icing sugar and eggs.
Add baking powder and shredded coconut to mixture.
Now fold white flour to the batter.
Then pour milk to make smooth batter.
Pour batter in greased baking tray and bake it on 200c for 30 – 35 minutes.
After sponge is ready place it on a wire rack to let it cool down.
For Filling: In a mixing bowl add unsalted butter, icing sugar and cream and put bowl on another bowl containing ice.
Beat it till it becomes fluffy.
Spread cream in the center and on top.
In the end garnish it with coconut, rose petals and serve.
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