Ingredients:

225g butter, softened
225g caster sugar
2 large eggs
225g plain flour
1 tsp baking powder
60g desiccated coconut
3 tbsp milk
1 tbsp rum extract




Preheat the oven to 180oC/fan oven 160oC/Gas mark 4. Butter and flour a 2lb loaf tin.

Cream the butter and sugar together in a bowl until light and fluffy. Add the eggs one by one, mixing well after each addition.

Sieve the flour and baking powder into a bowl, then add to the egg mixture along with the coconut.
Beat for a few seconds to combine. Add the milk and rum extract and mix until just combined.

Spoon the batter into the tin and bake for 45-50 (mine needed 70) minutes or until golden and an inserted skewer comes out clean.
Leave in the tin for 10 minutes or so before turning onto a rack to cool.