Sultana and Coconut Cake


170g sugar (white or raw)
150g sultanas
100g coconut
250g butter – soft
4 eggs
250g self-raising flour
50g milk


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.