- 250 g butter, softened
- 440 g caster sugar
- 5 free-range eggs
- 140 g cake flour
- 80 g desiccated coconut, plus extra for serving
- 1 t baking powder
- 1 t salt
- 1 cup buttermilk
Preheat the oven to 180°C.
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.
Add the fl our and dessicated coconut and mix, then add the baking powder and salt. Lastly, add the buttermilk. Mix well.
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!