I love coconut and love having a Pina Colada when the occasion rises, so no wonder I love coconut cake and so adapted this tray bake lemon drizzle cake recipe. You will need: 8oz of butter (or low fat alternative) 8oz of golden caster sugar 4 organic eggs 4oz of desiccated coconut 6oz of SR flour 2 teaspoons of baking powder 4 tablespoons of milk A little vanilla extract Icing sugar for dusting You'll also need a 12"x9" (30x29cm) baking tray lined with baking parchment. Method Cream together the butter and sugar Whisk the eggs lightly and add to the mixture, beat well. Fold in the coconut Fold in the flour and baking powder Add the milk and vanilla and mix through Pour into the lined baking pan and bake 160C/325F/Gas Mark 3 for 35 to 40 minutes until lovely and pale golden colour and springy to the touch. Place on a wire cooling rack, cut into rectangles and dust with icing sugar. This worked really well making a lovely light fluffy and yet moist cake .. mmm.
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