125 g butter
1/2 teaspoon coconut essence
1 cup caster sugar
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.