225g / 6oz - Self Raising Flour
Pinch of Salt
115g / 4oz - Butter, cut into small pieces
115g / 4oz - Demara Sugar
100g / 3oz - Desiccated Coconut. Extra for dusting on the top
2 Eggs, lightly beaten
4 tbsp Milk
Preheat the oven to 160°C
Line a 900g / 2lb loaf tin with baking paper.
Sift the flour and salt. Rub the butter with your fingertips until the mixture resembles fine breadcrumbs.
Lightly beat the 2 eggs
Add the sugar
Add the coconut
Stir in the egg and milk using a wooden spoon
Spoon the mixture until the tin and smooth the surface.
Bake for 30 minutes.
Sprinkle the extra on top and put it back in the oven for additional 30 minutes until well risen and golden and a skewer comes out clean. Don't open the oven unless necessary as this will stop it from rising!
Leave the cake to cool slightly in the tin , then turn it out onto a wire rack to cook completely.
I had just enough coconut so couldn't sprinkle it on top!
Could definitely have done with more coconut but it still tasted good! I don't tend to make cakes but this turned out really well and was really nice. Made custard to go with it too but it's fine to eat on it's own as it's not dry at all but could have done with maybe some walnuts in it.
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