Coconut-and-buttermilk loaf

• 250 g butter, softened
• 440 g caster sugar
• 5 free-range eggs
• 140 g cakeflour
• 80 g desiccated coconut, plus extra for serving
• 1 t baking powder
• 1 t salt
• 1 cup buttermilk

1. Preheat the oven to 180°C.

2. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition. If the mixture splits, add 1 T flour to emulsify it.

3. Add the flour and dessicated coconut and mix, then add the baking powder and salt. Lastly, add the buttermilk. Mix well.

4. Pour the batter into a 23 x 13 x 7 cm greased and lined loaf tin and bake for 55 minutes, or until a skewer inserted comes out clean. Serve warm, topped with extra desiccated coconut.

Chefs note: This easy, airy cake is so delicious you’re going to devour it while it’s still warm. And we're fine with that!