Step 1

Heat oven to 160C/140C fan/gas Grease a 900g loaf tin and line with baking paper.

Step 2

Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.

Step 3

Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.

Step 4

Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.