Chop your eggplant as small as you can and keep it aside.
In a deep bowl, add sugar, eggs and oil and mix everything until it’s well-blended.
Add flour, eggplant, milk, cinnamon powder, vanilla extract, baking soda and baking powder. Mix everything.
When everything is blended, add shredded coconut.
Give your batter one last beating.
Pour this batter into a greased/floured round cake pan (Dimensions 8x3) and bake for 45 minutes at 350 degrees.
When the cake cools down, fill and frost it in chocolate buttercream icing and stick a 4th of July banner on top of the cake. Enjoy!
This cake makes a dome when it’s done baking. I don’t like cutting it out and wasting it. Instead, when I take it out of the oven, I use a clean kitchen towel to press gently on the top. That’s it! The top of the cake will flatten out.
Store leftovers in a sealed container in the fridge for up to 3 days.