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1
First grease and flour a 2lb / 900g loaf tin, see video for dimensions.
2
Preheat your oven to 170°C / 340°F / Gas mark 4
3
To a large bowl add the eggs, vanilla, coconut, sugar, salt, and oil and whisk for 1 minute.
4
Add in the flour and baking powder, and whisk it in until the batter is smooth.
5
Carefully pour the batter into the prepared loaf tin.
6
Place the tin in the middle of the oven and set the timer for 50 minutes.
7
After the 50 minutes check the cake is done by inserting a cocktail stick into the centre of the cake, if it comes out clean the cake is done, if not give it a further 5 minutes.
8
Place the tin on a wire rack for 10 minutes before removing it from the tin.
9
Turn out the cake from the tin, cover the top with a jam of your choice and sprinkle with more coconut.
10
Serve hot or cold with custard.
11
Enjoy
Method
Ingredients
175g / 6½oz Self raising flour, If using plain or all purpose flour add extra 1½tsp baking powder
120g / 4½oz Granulated sugar
175g / 6½oz Vegetable or Sunflower oil
4 Large eggs
30g / 1oz Desiccated coconut
1tsp Baking powder
1tsp Vanilla extract
¼tsp Salt
Jam and extra Coconut for topping
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2lb / 900g Loaf Tin/Pan
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
8″ / 20cm Silicone Spatula
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