When you are craving a moist cake, this delicious recipe is perfect.

The recipe is inspired by a classic Australian Women’s Weekly top 10 favourite.

• Serves: 8
• Oven temperature: 170C (fan forced 150C)
• Cooking time: 60 to 70 minutes
• Pan size: deep round 22cm diameter

Ingredients
140g softened unsalted butter
1 teaspoon coconut essence
1 cup The Sugar Breakup Dextrose
2 large eggs (we used 55g to 60g eggs at room temperature)
½ cup coconut (desiccated)
1 ½ cups self raising flour
300g of sour cream
½ cup milk

Here’s how you put it all together

1. Turn the oven to 170C (150C fan forced). Grease & line your cake pan with a double layer of baking paper.
2. Cream the butter, dextrose and coconut essence until light and fluffy using an electric mixer. Use a small bowl, it will come together better in a smaller bowl.
3. Add the eggs one at a time. If they’re not large eggs add a third egg. Make sure each egg is combined before you add the next one. Don’t over mix.
4. Transfer this mix to a large bowl.
5. Combine the sifted flour and coconut.
6. Add half the flour/coconut/milk/sour cream into the butter mix and fold carefully.
7. Once combined, add the remaining ingredients.
8. Combine it all together but don’t over mix.
9. Place mix into the prepared pan and bake at 170C (150C fan forced) for 60 to 70 minutes. Check the cake at the 50 minute mark.
10. Once out of the oven leave in the pan until cooled (normally about 10 minutes) then turn cake out onto a wire cooling rack.