Moist lime coconut cake recipe

125g unsalted butter, at room temperature

1 cup caster sugar

2 eggs

1 ½ cups self raising flour

1 cup moist coconut flakes, plus extra for decorating

Preheat oven to 170°C (150°C fan forced). Grease and line a 20cm cake tin.

In an electric mixer or using electric hand beaters, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Stir through coconut and lime zest, then add half the flour and half the milk and stir through gently. Repeat with the remaining flour and milk.

Pour the batter into the prepared cake tin and bake for 35 minutes or until golden and springy to touch. Turn out of the tin and cool completely on a wire rack.

When the cake is completely cold, ice and sprinkle with extra coconut.