This is an old recipe that makes a lovely and simple cake which is tasty and fairly moist. The cake is thin, so if you want a thicker one you will need to bake two and layer them with whipped cream in the middle.
Most people will have the ingredients in their pantry and fridge.
This is a perfect cake for a beginner cook as it’s hard to make a mistake with it.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Turn on the oven to 190 C.
Grease a 18cm cake tine with butter or a light spray of spray cooking oil. Line the bottom of the tin with baking paper.
Soak the coconut in the milk for 30 minutes
Cream the butter and sugar together with a spoon until there are no more lumps of sugar.
Break in the eggs and beat well with a whisk or beater.
Add the milk and coconut, stir, and then stir in the flour.
Pour the mix into the cake tin.
Bake for 35 minutes, or until the top springs back when pressed with the back of a spoon.
Remove from the oven
Leave the cake in the tin to cool for 5 minutes before turning out onto a cake cooling rack.
Allow the cake to cool before icing or serving.
If you don't have coconut, you can use sultanas or chopped dates instead.