Coconut Cake

Ingredients

175g unsalted butter, at room temperature
215g (1 cup) caster sugar
3 eggs, lightly whisked
200g (1 1/3 cups) self-raising flour, sifted
50g (2/3 cup) shredded coconut
1/2 tsp baking powder
125g (1/2 cup) sour cream

Method
1. Preheat oven to 170°C. Brush oil to grease. Line the base of a round 23cm (base measurement) cake pan and side with non-stick baking paper.

2. Place butter, sugar, egg, flour, coconut, baking powder and sour cream in the bowl of a food processor and process until smooth.

3. Spoon mixture into the pan and smooth surface.

4. Bake for 45-50 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before turning onto a wire rack to cool completely.