Coconut Cake

'A' loves coconut cake, but I didn't have a recipe and so adapted a tray bake lemon drizzle cake recipe.

You will need:
8oz of butter (or low fat alternative)
8oz of golden caster sugar
4 organic eggs
4oz of desiccated coconut
6oz of SR flour (I used Doves Farm gluten free flour that's a mixture of rice,potato,tapioca,maize and buckwheat flour, it sounds awful but really tastes good.)
2 teaspoons of baking powder
4 tablespoons of milk
A little vanilla extract
Icing sugar for dusting


You'll also need a 12"x9" (30x29cm) baking tray lined with baking parchment.

Method

. Cream together the butter and sugar

. Whisk the eggs lightly and add to the mixture, beat well.

. Fold in the coconut

. Fold in the flour and baking powder

. Add the milk and vanilla and mix through

. Pour into the lined baking pan and bake 160C/325F/Gas Mark 3 for 35 to 40 minutes until lovely and pale golden colour and springy to the touch.

. Place on a wire cooling rack, cut into rectangles and dust with icing sugar.

This worked really well making a lovely light fluffy and yet moist cake......mmmmmm