Coconut rum cake

Instructions

1. Preheat the oven to 175 °C (gas mark 5) and butter a loaf tin.
2. Whisk the eggs with the sugar until pale.
3. Add the softened butter, coconut milk and rum, and mix.
4. Stir in the flour, baking powder, a pinch of salt and the desiccated coconut until smooth.
5. Pour into the tin and bake for 45 minutes, until a knife inserted comes out clean.
6. Let cool slightly, turn out and brush with rum if you like before serving.