|Butter/Margarine||4 Ounce (100 Gram)|
|Castor sugar||4 Ounce (100 Gram)|
|Self rising flour||6 Ounce, sifted (175 Gram)|
|Desiccated coconut||4 Tablespoon|
Cream the fat and sugar together until light and fluffy.
Beat in the eggs one at a time, adding a little of the flour with the second.
Fold in the remaining flour, 3 tablespoons of the coconut and the milk.
Turn into a lined and greased 450 g / 1 lb loaf tin and sprinkle with the remaining coconut.
Bake in a preheated oven for 1-1 1/4 hours.
Turn out and cool on a wire rack.