JUST A COCONUT CAKE
MAKES ONE 20CM CAKE
150g unsalted butter, softened
200g caster sugar
1 tsp vanilla bean paste
3 eggs
185g self-raising flour
½ tsp baking powder
50g fine desiccated coconut
185ml full-cream milk
Icing sugar, to dust
1 Preheat oven to 160°C fan-forced. Grease a 20cm round tin thoroughly with butter and line the base and side with baking paper.
2 In the bowl of a stand mixer with a paddle attachment, cream butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each.
3 Place flour, baking powder, coconut and a pinch of salt in a separate bowl and whisk to combine.
Add half the flour mixture to the creamed butter mixture, stirring gently, before adding half the milk. Once incorporated, follow with remaining flour, then remaining milk, stirring
