Instructions: Brush a 20cm round cake tin with melted butter and line base and sides with greased greaseproof paper. Dust lightly with flour.

Set oven temperature at moderate (330F).

Sift flour, salt and baking powder into a bowl; add butter and rub in until mixture resembles fine breadcrumbs. Stir in sugar and coconut, mix well.

Slowly add beaten eggs and stir thoroughly. Beat in milk and place into prepared tin.

Bake in preheated oven for 50 minutes then reduce heat to moderately slow (300F) for a furthur 25 minutes or until golden and firm to touch. Turn out of tin and cool on a wire rack.

Serve with afternoon tea.

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