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Coconut cake


115g butter softened,or cooking margarine

225g self raising flour

115g Demerara or other light brown sugar

100g desiccated coconut

2 eggs

4 tbsp milk(approx)

100g mixed dried fruit

50-100g chopped marzipan depending on how rich you want it to be


Grease and line a 2lb (900g) loaf tin . It doesn't rise a lot so you could use a 1lb tin if you prefer a deeper cake). Heat oven to 160 C/140C fan/ Aga baking oven.

Rub the butter into the flour until like breadcrumbs . Add sugar,coconut, eggs and milk and beat to a dropping consistency. You may need to add quite a bit more milk, don't worry!

Stir in the dried fruit and marzipan. Mix well with a wooden spoon or spatula. Put into the prepared tin and smooth surface . Bake 30minutes

Remove from oven and sprinkle with a little extra coconut and Demerara. Return to the oven for 15-25 minutes until a skewer just comes out clean. Watch carefully so that it doesn't cook any more than it needs to or it may become dry

Leave to cool for a little in the tin before turning out onto a wire rack to cool completely