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Serves: 8 good slices
Preparation Time: 10 minutes
Cook Time: 50 minutes - 1 hour

INGREDIENTS:

4 oz butter
4 oz caster sugar
2 large free range eggs
6 oz self raising flour
2 oz desiccated coconut and a little more for the top
2 tbsp milk
4 oz icing sugar
Juice of 1 orange
Zest of half orange

METHOD:

Preheat the oven to 320°F/160° C.

Cream the butter and sugar together until soft. Beat the eggs and add to the mixture a little at a time. Before adding the last part of the egg mix, add a little flour (this will prevent any possible curdling of the mix).

Fold in the coconut and flour. Add the milk and gently beat, until the mixture drops easily from a spoon.

Line a loaf tin with non-stick parchment paper and add mixture. Sprinkle the top with a little more desiccated coconut.

Bake for 50 minutes in the oven. Test the center of the cake with a skewer. If it comes out clean, the cake is ready. If not, replace in the oven for a further 10 minutes and test again.

Remove from the oven and allow to cool in the tin for 10 minutes before turning out to cool completely on a wire rack.

Once cool, decorate with the orange drizzle icing – simply mix together the icing sugar and orange juice to firm a thickish texture, and drizzle over with a spoon, or pipe it over if you wish. Top with some orange zest.

You can keep this cake for up to 4 days in an airtight container, it will still be soft and moist – but it will be eaten before then!!