Recipe and Image courtesy of Better Homes and Gardens Magazine

Expect mouths to water and tummies to rumble when you fill your home with the tempting aromas of this irresistible cake. The perfect sweet for Spring, enjoy the taste of paradise with each moist mouthful. Mmmmmm…

Coconut cake

Preparation time: 15 mins
Cooking time: 35 mins
Serves 8

250g unsalted butter
1½ cups caster sugar
1 cup milk
4 eggs, lightly beaten
2 tsps coconut essence
1½ cup shredded coconut
3 cups self-raising flour
3 cups purchased frosting
2 cups of flaked, shredded or desiccated coconut

1. Preheat oven to 180C. Line the base and sides of a deep 20cm round cake tin    with baking paper.  Put the butter and sugar into a medium heavy-based pan stir over a low heat until the butter is melted and the sugar has started to dissolve.
2. Remove from the heat and stand for 8-10 minutes or until lukewarm, Add the milk, eggs, essence, coconut and sifted flour, stir to combine. Spoon the mixture into the prepared tin; smooth the top and bake for 30-35 minutes or until a skewer comes out clean when inserted into the centre of the cake. Stand the cake on a wire rack for 10 minutes before turning out to cool.
3. Cut the cold cake in half crossways. Spread one half of the cake with ½ cup frosting. Sit the other half of the cake on top. Spread remaining frosting over the sides and top of the cake. Press the coconut all over the cake. Stand for 10 minutes before cutting into wedges.

COOKS TIP: The cake can be finished with a variety of frostings such as freshly whipped cream, Vienna cream, chocolate ganache or a vanilla or chocolate glace icing.
Clockwise from top left: Anna Gare Measuring Spoons, Anna Gare Measuring Cups, Anna Gare Mixing Bowls, Anna Gare Scales, Anna Gare Daisy Apron