About this recipe:This cake is so fluffy and moist. Every time I bring it to work, it is gone in a flash, so you might want to think about making two!
250g (9 oz) plain flour
1 tablespoon baking powder
1 teaspoon salt
400g (14 oz) caster sugar
250g (9 oz) butter
1 teaspoon vanilla extract
225ml (8 fl oz) buttermilk
75g (3 oz) desiccated coconut
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 180 C / Gas mark 4. Grease and flour a 25cm ring cake tin. Mix flour, baking powder and salt together and set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time; beat well. Mix in vanilla. Add flour mixture alternately with buttermilk, mixing well with each addition. Fold in coconut. Pour batter into prepared tin.
Bake in the preheated oven for 1 hour or until a skewer inserted into the cake comes out clean.