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Preheat your oven to 180°C (350°F) and grease a loaf or round cake tin.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Sift in the flour and baking powder, then fold into the mixture.
Stir in the desiccated coconut, coconut milk, vanilla extract, and almond essence.
Pour the batter into the prepared tin and smooth the top.
Bake for 35–40 minutes, or until golden and a toothpick inserted comes out clean.
Allow to cool before slicing and serving.
Serving and Storage Tips:
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