This cake makes a good dessert served with fruit and whipped cream or crème fraîche. Quick and east to make, the cake will stay moist for a few days but is at its best a few hours after baking.
Ingredients
8 oz / 1½ cups all-purpose flour
2¼ tsp baking powder
¼ tsp salt
8 oz / 2 sticks butter, softened
8 oz / generous 1 cup superfine sugar
3 eggs, lightly beaten with
1 tsp vanilla extract
8 oz finely grated coconut, fresh or frozen
or 4 ¼ oz / 1½ cups fine shredded (dry, unsweetened) coconut mixed with 3 fl oz / 1/3 cup warm water
Equipment:
8-inch square pan
Method
If using shredded coconut, mix it with the water an leave to stand until needed. If using frozen coconut, allow it to come to room temperature.
Preheat the oven to 325ºF/160ºC. Grease the pan, then dust with flour.
Sift the flour with the baking powder and salt, and set aside.
Beat the butter and sugar until creamy and lightened in color. Lightly beat the eggs with the vanilla extract and then add to the mixture, a little at a time, beating well after each addition. Gently fold in the flour in three batches, then fold the coconut and mix it just enough to distribute the coconut throughout the cake batter.
Bake in the oven for 35-40 minutes, or until the cake is light golden brown and a skewer inserted in the center comes out clean. Cool on a wire rack.
Source
Warm Bread and Honey Cake, Home Baking from Around the World, Gaitri Pagrach-Chandra