Mkate wa Sinia

Preparation

1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan generously with butter. In a large bowl, combine the flour, sugar, baking powder, salt, and ground cardamom if using, mixing thoroughly until evenly distributed.
2. In another bowl, whisk together the coconut milk and eggs until well combined and slightly frothy. Pour the wet ingredients into the dry ingredients and mix gently until a thick, smooth batter forms with no visible lumps. Fold in the shredded coconut until evenly distributed throughout the batter.
3. Pour the batter into the prepared baking pan, spreading it evenly with a spatula or the back of a spoon to fill the entire pan in a single, even layer about 1 inch thick. Bake in the preheated oven for 35-40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean with no wet batter.
4. Remove from the oven and allow to cool in the pan for 10 minutes, then cut into squares or rectangles while still warm. The mkate wa sinia should have a tender crumb with a slightly moist interior from the coconut milk and a golden-brown crust on top.