Sultana and Coconut Cake
170g sugar (white or raw)
250g butter – soft
250g self-raising flour
Preheat oven to 180ᵒC. Line a 15cm x 30cm tin and lightly grease. Set aside.
Place the sugar into your mixing bowl and mill for 10 sec/speed 9.
Add the butter and mix for 20 sec/speed 5.
Turn to speed 4 and take out the measuring cup from the lid. Add eggs, one at a time while the blades are rotating.
Add remainder of ingredients and mix for 25 sec/speed 5.
Pour the cake mix into your prepared tin and bake for 45 minutes, or until golden brown and skewer comes out clean.
Transfer to a wire rack and allow to cool.