• Prepare the pan: Grease and line a 9x5 inch (23 x 13 cm) loaf pan with parchment paper, letting the edges rise about 2 inches (5 cm).
• Avoid folding the paper over the edges of the pan. The straight edges help prevent burning and ensure easy removal.
• Preheat oven: Position the oven rack in the middle and preheat to 356°F / 180°C (160°C fan).

To make the cake

• In a medium bowl sift 2 cups self-rising flour , and whisk in 2 cups unsweetened desiccated coconut and 1 cup white granulated sugar
• Add 2 cups full-fat milk and any flavoring extract you are using.
• Whisk or mix with a spatula or until combined. Do not over mix. Over mixing will result in the cake being heavy and dense.

Bake

• Pour the mixture into the lined loaf tin and bake for 45 minutes or until a skewer comes out clean.
• You can loosely cover the cake with foil if it’s browning too quickly, ensuring the foil doesn’t touch the batter.

  This can be done 20 minutes into the baking time and remove the foil 5 minutes before taking the cake out of the oven.
• If you're spreading jam over the top of the baked cake, do it while it's still warm, then top with a sprinkling of toasted desiccated coconut.

Storage

• Room Temperature: Store in an airtight container for up to one week.
• Refrigeration: Keeps well in the fridge for up to 10 days. Bring to room temperature before serving.
• Freezing: Wrap slices individually in plastic wrap and store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before enjoying.

See post above for great flavoring and topping options.