|Margarine||5 Ounce (125 Gram)|
|Caster sugar||5 Ounce (125 Gram)|
|Self raising flour||8 Ounce (225 Gram)|
|Desiccated coconut||4 Ounce (115 Gram)|
|Buttercream||1 Tablespoon (For Topping)|
|Desiccated coconut||1⁄2 Cup (8 tbs) (For Topping)|
Cream together the margarine and butter until very light.
Beat in the eggs one at a time, beating well after each addition.
Sift the flour and salt and then mix with the coconut.
Add these dry ingredients to the creamy mixture alternatively with the milk.
Lightly grease an 18 cm - 7" cake tin.
Turn the mixture into this tin and bake in a pre heated oven for just over an hour.
When it has baked, cool in the tray for about 10 minutes then cool on a wire tray.
Spread the cake with butter cream and cover completely with dessicated coconut.