250g good french salted butter
2/3 cup caster sugar (use whole cup if you are not using sweetened coconut)
1 TBSP good vanilla extract
zest of half a lemon (or lime if you want to go for a slightly tropical feel)
1 cup shredded or flaked dried cocount (bobs red mill does a good one)
1 1/2 cup sweetened soft dessicated coconut; Angel’s Flake is best (or straight dessicated soaked in a TBSP of milk or two of milk then shaken about to loosen)
1/3 cup double cream (or heavy cream)
1 1/2 cups self raising flour
1/2 cup shredded or flaked dried coconut to top
Greek yoghurt to serve
Makes One loaf or about 12 cupcakes (muffin sized)
Put room temperature butter and the caster sugar into your stand mixer and beat with a ‘K’ whip for about five minutes or until light and fluffy. If using a hand held beater it may take a little longer.
Add the vanilla and lemon zest and then an egg at a time until well combined. Put the machine on medium high and beat for another three or four minutes to make sure it is lovely and light and fluffy.
Add the cream, and then the coconut and then the baking powder and continue mixing until totally combined. turn the machine off and slowly fold in the flour. Stop folding the moment it is combined – this will help to give you a lovely light but moist cake.
Pour mixture into a greased and lined loaf tin, round tin or even cupcake cases.
Put into middle of a preheated oven (160C) with a tray above to stop the cake from burning – coconut catches very easily and you want it to look toasted on the top not cremated!
Bake for approximately 45 minutes for loaf and 15 to 20 minutes for cupcakes.
Wait until cool or the cake will disintegrate, and cut with a very sharp knife to get through the flakes of coconut. It is far more practical to use only the fine coconut but I love the more rustic finish the flakes give. Serve with a good cloud of very thick Greek Yoghurt (Total 100% Fat Free is very good) and a good sprinkling of coconut on the top just to make sure everyone knows what they are letting themselves in for!
If you have made cupcakes, wait until cool, and again spoon on a dollop of thick greek yoghurt with a little lime zest and flakes of coconut to finish.