8
2 hours + soaking time
170°C/Fan 150°C/Gas Mark 3Soaking the desiccated coconut in milk helps give the sponge a nice smooth texture
1 Soak the coconut for the cake in the milk for 2 hours. Preheat the oven to 170°C/fan 150°C/gas mark 3 and grease and line a 20cm round tin with greaseproof paper.
2 Cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Add the gluten-free flour, pinch of salt, coconut and milk. Gently mix until well-combined.
3 Spoon the mixture into the prepared tin. Bake for 1 ½ hours or until the cake is firm to the touch and a skewer comes out clean.
4 To make the icing, sprinkle the desiccated coconut into a pan, heating gently until it starts to colour and toast. The coconut will burn quickly so keep your eyes on it. Leave to cool.
5 Sieve the icing sugar into a bowl and gradually add the water. The icing should run off the spoon in thick ribbons. If not, add a bit more water until you reach this stage.
6 Drizzle the icing over the cake, easing it around the sides. Finally sprinkle with the toasted coconut.
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