Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper. Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.. Butter and flour a 9-by-13-inch baking dish. In a large bowl, whisk together 1 3/4 cups flour, baking powder, salt, and coconut. In another large bowl, using an electric mixer, beat butter and 1 cup sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes. Add eggs, one at a time, and beat until combined.
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Created by the renowned British baker Mary Berry, this cake features a moist and tender crumb infused with the rich essence of coconut. It's typically adorned with a luscious coconut icing or frosting, enhancing both the flavor and texture of the cake. Print Recipe Pin Recipe. Prep Time 15 mins. Cook Time 20 mins.. Instructions. Preheat the oven to 180 degrees Celsius (350 Fahrenheit). To make the sponge, add the soften butter and sugar to a large bowl, and use a hand mixer to cream them together until smooth and silky. Add the eggs one by one, beating well after each addition.
