125 g butter
1/2 teaspoon coconut essence
1 cup caster sugar
2 eggs
1/2 cup dessicated coconut
1 1/2 cups self-raising flour
300 g sour cream
80 mls milk
Preheat oven to 180 C
Grease square cake tin and line with non-stick baking paper
Beat butter, essence and sugar until light and fluffy. beat in eggs one at a time.
Stir in coconut, sifted flour, sour cream and milk in two batches.
Spread mixture in tin. Bake for approximately 40 minutes.
** I have also been told this mixture makes lovely cupcakes. Haven’t tried it yet though.
Domestic Goddess 
I think I’ll take a bite of that cake! Sounds marvelous… coconut fan over here stateside!
One bite might not be enough Megan 🙂
hey! love your blog! Super super cute! I’m thinking of making this today — reckon yogurt will do ok as a sub? 🙂 (need to save the sourcream for pasta tonight lol)
Generally you can substitute sour cream, yogurt, buttermilk etc for each other. They might have a slightly different taste but I reckon yogurt would work well in this cake. Let me know how it went 🙂