This recipe is super-easy to make, and tasty - if you like coconut.
The cake is relatively dry, so it's really nice served with fresh fruit such as mango.
- 115g butter
- 225g self-raising flour
- 115g demerara sugar
- 100g desiccated coconut
- 2 large eggs, lightly beaten
- 4 tbsp milk
Heat oven to 140C.
Get your tin ready - you'll need to line it. I used a 20cm round tin, which worked well, although a 900g loaf tin is what was originally recommended for this recipe.
Put the flour into a mixing bowl, add a pinch of salt, and then rub in the butter.
Stir in the sugar, coconut, eggs and milk and mix. It will feel fairly solid, it's not a wet mixture.
Spoon the mixture into the prepared tin and smooth the surface.
Bake for 30 mins.
Remove the cake from the oven and sprinkle with extra coconut.
Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean.
Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.