Bolo di koko (Curaçao coconut cake)

Instructions

1. Preheat the oven to 170 °C (gas mark 5) and butter a loaf tin, then line it with baking paper.
2. Cream the softened butter with the sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then the vanilla.
4. Mix the flour, baking powder and salt, then fold them in alternately with the milk, starting and ending with the dry ingredients.
5. Add the grated coconut and gently fold it in with a spatula.
6. Pour the batter into the tin, sprinkle with a little extra coconut if you like, and bake for about 40 minutes.
7. Check the bake with a knife blade, then let it cool before turning it out.
8. Slice and serve plain or with a little crème fraîche.