Coconut Cake

• butter↗115g g

  cut into small pieces, plus extra for greasing

• self‑raising flour↗225g g
• demerara sugar↗115g g
• coconut flakes↗100g g

  plus extra for sprinkling

• large eggs↗2

  lightly beaten

• milk↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 160°C/140°C with convection/gas 3. Grease a 900 g muffin tin with butter and line it with parchment paper.

2. 2

   Sift the flour and a pinch of salt into a mixing bowl and rub the butter in with your fingers until the mixture resembles fine crumbs. Add the sugar, coconut flakes, eggs and milk and stir to a soft, pourable consistency.

3. 3

   Pour the batter into the prepared tin and smooth the surface with a palette knife. Bake for 30 minutes.

4. 4

   Remove the cake from the oven and sprinkle it with additional coconut flakes. Return the cake to the oven and bake for another 20‑25 minutes, until it rises well, turns golden and a skewer inserted in the centre comes out clean. Let the cake cool slightly in the tin, then turn it onto a rack to cool completely.