- 115g butter, cut into small pieces, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 225g self-raising flour
- 115g demerara sugar
- 100g desiccated coconut, plus extra for sprinkling
- 2 large eggs, lightly beaten
- 4 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
Remove the cake from the oven and sprinkle with the 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.