I love coconut specially sweets that have coconut in them, the smell, the taste everything just takes me to happier and sunny places. The cake is seriously easy to make but is packed full on with flavour. It has a really nice texture when you slice it, its going to cut beautifully. It is soft and moist and perfect with your evening tea. Big in size and big on flavour let it just sit on your kitchen table, to be sliced as and when you desire.
250g butter, softened
1 1/4 cups caster sugar
2 tsp vanilla extract
2 cups self-raising flour, sifted
1 cup desiccated coconut
1 cup milk
4 cups icing (confectioners) sugar, sifted
1/3 cup boiling water
Preheat the oven to 160 degree centigrade. Butter your 2.5 litre-capacity (10 cup) Bundt tin.
Place the butter, sugar, vanilla in a large bowl and beat with an electric mixer until light and creamy. Gradually add the eggs and beat well. Add the flour, coconut and milk and beat until well combined.Spoon the mixture into your well greased Bundt tin. Bake for 1 hour or until when inserted with a skewer it comes out clean.
Cool in the pan for 15-20 minutes, then turn out onto your wire rack and let it cool completely. When your cake has cooled down completely place the icing sugar and water in bowl and whisk until smooth, spoon the icing over the cake and allow it to set.
Its a Donna Hay recipe