METHOD

Preheat oven to 180C. Grease and line an 18cm round cake pan (we love Wilton Cake release for the sides and a circle of greased parchment paper for the base). Sift flour, baking powder and salt into a large bowl. Add the coconut and the sugar to the flour mixture and whisk well to combine. In a small bowl, whisk together the room temperature eggs and coconut milk. Gradually add the wet ingredients to the dry ingredients and stir until just combined. Finally, add the melted butter and stir until smooth (but don’t overmix).

Pour the batter into the prepared tin and smooth the top. Bake in the centre of the oven for 30-35 mins or until a skewer comes away clean and the surface of the cake bounces back when lightly pressed. Remove the cake from the oven and let it stand for 10 minutes. Run a butter or palate knife around the sides of the cake to gently release it. Peel off the parchment paper from the base and place the cake on a cooling rack to cool completely before icing with your favourite buttercream or cream cheese icing.