1 cup desiccated coconut
1 cup self raising flour sifted
1/2 teaspoon baking powder
1/2 cup caster sugar
1 teaspoon ground cinnamon
1 cup milk
40g butter melted
1 teaspoon vanilla essence
1 1/2 cups icing sugar
120g butter at room temperature
1-4 teapsoons fragrant sweet spices
Preheat the oven to 170 degrees. Grease and flour a cake loaf tin. Place the coconut, flour, sugar and cinnamon and baking powder in a bowl and mix to combine. Make a well in the centre of the dry ingredients and mix in the milk. Add the butter and then the eggs and vanilla, stirring well after each new addition.
The mixture is fairly wet - this is fine. Pour the mixture into the prepared tin and bake for 45 minutes or until a skewer comes out clean. Cool on a wire rack and then turn onto a plate.
To make the icing, beat the butter and icing sugar together until thick and creamy (use a large bowl as it will fly everywhere). Mix the fragrant sweet spices through and spread on to the cooled cake.