Eggless Coconut Cake

I am excited to be a part of the new event "Baking Eggless", started by Gayathri and hoping to explore the world of eggless baking. The rule is that she is going to come up with an egg based recipe each month and the participants need to convert it into an eggless version using their choice of egg substitutes. The first challenge was to convert this coconut cake into an eggless version and I used condensed milk as the egg substitute. This recipe yields a rich, delicious cake.
I did not use any icing since the cake itself was rich because of the addition of condensed milk. I baked a dozen cupcakes and a loaf with the following ingredients.

Ingredients:
* 1 cup unsalted butter, softened
* 1-1/3 cups sugar (I reduced the quantity as I used sweetened condensed milk.)
* 1 tsp vanilla  essence
* 1 cup whole milk
* Scant 3/4 cup condensed milk 
* 2 cups all-purpose flour
* 1 tsp baking powder
* 1/2 tsp salt 
* 1-1/2 cups unsweetened dessicated  coconut

Method:
* Preheat the oven to 350 deg F / 175 deg C.
* Grease and dust a 10 inch round cake pan.
* Combine flour, salt and baking powder.
* Cream butter and sugar together.
* Add condensed milk and cream it together.
* Then add vanilla and milk, mix together.
* Next add the flour mixture and gently fold the batter.
* Add the coconut and mix well.
* Pour the batter into the prepared pan and bake until a toothpick inserted at the center comes out clean or about 45 - 50 minutes.

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