Name: Snowy coconut loaf cake
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: 185g butter softened, plus extra for the tin -; 185g coconut milk, whisked -; 250g caster sugar -; 250g self-raising flour -; 3 large eggs -; 1 tsp coconut extract (optional) -; 25g desiccated coconut -; 100g butter, softened -; 250g icing sugar -; 2 tbsp coconut milk -; ½ tsp coconut extract (optional) -; 25g coconut chips or desiccated coconut -; white chocolate truffles or large white sprinkles, to decorate (optional) -

Ingredients for - Snowy coconut loaf cake

1. 185g butter softened, plus extra for the tin

2. 185g coconut milk, whisked

3. 250g caster sugar

4. 250g self-raising flour

5. 3 large eggs

6. 1 tsp coconut extract (optional)

7. 25g desiccated coconut

8. 100g butter, softened

9. 250g icing sugar

10. 2 tbsp coconut milk

11. ½ tsp coconut extract (optional)

12. 25g coconut chips or desiccated coconut

13. white chocolate truffles or large white sprinkles, to decorate (optional)

How to cook deliciously - Snowy coconut loaf cake

1 . Stage

Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin (ours measured 10 x 21 x 5cm) and line the base with a long strip of baking parchment that overhangs the sides.

2 . Stage

Put the butter, coconut milk, sugar, flour, eggs, coconut extract (if using) and desiccated coconut in a large bowl and beat with an electric whisk until combined. Scrape into the prepared tin and level the top with a spatula or the back of a spoon. Bake for 55 mins-1 hr, or until the cake is risen and golden brown and a skewer inserted into the middle comes out clean. If any wet cake mixture clings to the skewer, bake for another 5-10 mins, then check again. Leave to cool in the tin for 10 mins, then lift the cake out onto a wire rack, using the parchment to help you. Leave to cool completely. The cooled cake will keep in the freezer, well wrapped, for up to two months.

3 . Stage

To make the icing, beat the butter, sugar, coconut milk and coconut extract, if using, in a bowl until smooth and creamy. Spread over the top of the cake using a palette knife or the back of a spoon, then scatter over a generous layer of coconut chips. Decorate with white chocolate truffle ‘snowballs’ or large white sprinkles, if you like.