My husband and son love something sweet after their main meal so this should do them for about 4 days. It costs out at about £1.12 per cake which will be cut into 8 nicely.
Equipment and Oven Temperature
- 2 lb loaf tin or 7 in cake tin
- Oven Gas mark 4 or 160 c
Ingredients
- 175 g baking butter or margarine
- 150 g caster sugar
- 150 g self raising flour
- 3 eggs
- 50 g desiccated coconut
Method
- Grease your tin, line the base if you can, if you can’t, use a teaspoon of flour to dust the sides of the tin.
- Whisk your eggs until they triple in size
- Cream together the sugar and butter/marge until pale in colour
- Add the coconut and mix through thoroughly.
- Add alternately the eggs and flour a bit at a time, mix the eggs at a medium speed, fold the flour in slowly, you don’t want to lose the air.. Keep going until everything is mixed in.
- Turn into the tin, smooth the top and bake in the middle of the oven for 1 hour 15 minutes.
When the cake is baked a knife inserted in the middle will come out clean and it’s no longer singing (yes cakes sing). If you CAREFULLY lift the cake you should either hear a sizzling sing or silence. If it’s still singing, give it 5 minutes more, if it’s stopped, it’s ready. Cool in the tin for 5 minutes before loosening the sides carefully and turning onto a rack to cool (if you don’t have a rack the grill pan rack will do)
This is the one I did this morning, my oven is slightly hotter on one side so it’s a little brown.
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