Fresh coconut cake

Directions

1. Cream together the butter and sugar until pale and creamy then add the eggs one at a time, beating thoroughly after each addition.

2. Sift together the flour and baking powder into a bowl then stir into the butter mixture before adding the grated coconut and the vanilla extract.

3. Mix thoroughly then turn into a 25cm springform cake tin that’s been buttered and dusted with flour.

4. Spread the batter evenly then place in an oven pre-heated to 150°C and bake for 1 hour.

5. Reduce the temperature to 100°C and leave the cake in the oven for 20 minutes.

6. Serve warm.

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