Coconut Cake Recipe

This recipe makes the most perfect coconut cake! It's so moist and really flavoursome, and is very simple to make. One thing to be sure of before beginning this recipe is that the desiccated coconut must soak in the milk for roughy 2 hours, however, I have made this cake after leaving it for only 20-30 minutes and it has turned out very well and still has a great flavour, however it takes even better when left for longer!

Ingredients:

50g desiccated coconut (plus more for decoration later on!)
150ml milk
110g margarine/butter
110g caster sugar
2 eggs
250g self-raising flour
pinch of salt 

Recipe:

1. Begin by soaking the coconut in the milk for around 2 hours (as I said before, it's not the end of the world if not left for this long). Line a cake tin and preheat the oven to 170 degrees/150 degrees for fan oven.

2. Cream together the margarine/butter and sugar until light and fluffy, then beat in eggs one at a time.

3. Add the flour, salt and coconut mixture until completely combined.

4. Now spoon the mixture into the lined cake tin. Bake for up to 1 and a half hours or until cake is firm to the touch and skewer comes out clem when used to test.

5. Once the cake has cooled, it is time to decorate. I like to use icing sugar and then sprinkle over the remaining desiccated coconut but you could also make a cream cheese topping if you prefer.