Coconut Cake (Vanuatu)

This perfect coconut cake sets the bar for homemade cakes everywhere. It's supremely moist with a soft fluffy crumb and intense coconut flavour.

4 cups fresh coconut, grated
unsalted butter (250 g)
8 eggs
2 cups caster sugar
2 cups self raising flour

Preheat the oven to 300°F (150°C/130°C fan, Gas Mark 2).

In a bowl using an electric mixer whisk sugar and butter until light and creamy.

Then add the eggs one by one into the butter and sugar mix making sure that you mix the eggs through thoroughly.

Using a metal spoon mix the flour and grated coconut into the above mixture.

Butter and flour a round or square 20cm baking tin and pour mixture into it and then place oven.

Bake for 1½ hours.

Makes 10 servings.