|Creamed coconut||200 Gram, chopped (Block)|
|Rapeseed oil/Groundnut oil||3 Tablespoon|
|Full fat soft cheese||200 Gram (Tub)|
|Sugar||21 Ounce (600 Gram)|
|Vanilla extract||2 Teaspoon|
|Plain flour||13 Ounce (375 Gram)|
|Desiccated coconut||6 Ounce (175 Gram)|
|Icing sugar||1⁄2 Cup (8 tbs)|
1. In a small pan, heat the creamed coconut gently until it melts. Mix in oil, then pour into a large bowl. Leave to cool.
2. Heat oven to 160C/140C fan/gas 3. Line a deep 20 x 30cm baking tin with baking parchment. Add cheese and sugar to the cooled cream, then beat until light and fluffy. Add eggs, one at a time, beating well after each, then the vanilla extract and a pinch of salt. The mix will become mousse-like. Fold in flour, then coconut.
3. Scrape into the tin. Bake for 1 hr-1 hr 5 mins until golden brown and a skewer stuck in the centre comes out clean. Turn out and cool on a rack. Serve, dusted with icing sugar and cut in wedges. Pour on the drizzle, add coconut curls and zest, if using.