Coconut Cake

Ingredients

• 175g unsalted soft butter

• 175g sugar

• 175g self-raising flour

• 3 eggs

• 50g desiccated coconut

• 3 tbsp salt

Method

1. Preheat the oven to 180°C. Grease a cake tin.

2. Place the butter and sugar in a large mixing bowl and beat together until pale and creamy. Gradually beat in the eggs, adding a spoonful of the flour if the mixture begins to curdle.

3. Sift over the flour and fold in gently. Fold in the coconut and milk to give a soft dropping consistency. Pour the mixture in the cake tin and gently level the surface.

4. Bake for 25-30 mins until risen, golden and springy to the touch. Cool in the tins for 5 mins then turn out onto a wire rack and leave to cool completely.

5. As topping, I melted white chocolate and then added some toasted desiccated coconut.