Coconut Cake

Name: Coconut Cake
Yield: 12
Ingredients: 1 cup (200g) of butter; 1 1/2 cups (270g) of sugar; 4 eggs; 2 cups (200g) of grated fresh coconut; 2 cups (240g) of all-purpose flour; 1 tablespoon of active dry yeast

1
1 cup (200g) of butter
2
1 1/2 cups (270g) of sugar
3
4 eggs
4
2 cups (200g) of grated fresh coconut
5
2 cups (240g) of all-purpose flour
6
1 tablespoon of active dry yeast

Ingredients

1
1 cup (200g) of butter
2
1 1/2 cups (270g) of sugar
3
4 eggs
4
2 cups (200g) of grated fresh coconut
5
2 cups (240g) of all-purpose flour
6
1 tablespoon of active dry yeast

Directions

1
Beat the butter and sugar together until light and fluffy
2
Add the eggs and beat well
3
Mix in the grated coconut, flour, and yeast
4
Pour into a 23 cm diameter tin greased with butter and bake at 180°C (350°F) for 45-50 minutes or until golden brown
5
Let cool slightly before removing from tin and cooling completely
6
Serve when cooled to room temperature
7
Serves 10.