Coconut Cake

250g unsalted butter
1.5 cups caster sugar
1 cup milk
4 eggs, lightly beaten
2 tsp cocount essence
1.5 cups shredded coconut
3 cups SR flour, sifted
3 cup of frosting
2 cups flaked, shredded or dessicated coconut

1. Preheat oven to 180C. Line base and sides of a deep 20cm round cake pan with baking paper. Put butter and sugar in a large heavy based saucepan over a low heat and stir until butter melts and sugar starts to dissolve.
2. Remove pan from heat and stand for 8-10 mins or until lukewarm. Stir in milk, egg essence, coconut and flour. spoon into prepared tin and smooth top. Bake for 30-35 mins or until cooked when tested with a skewer. Stand on a wire rack for 10 min before turning out to cool.
3. Cut cake in half crossways and spread top and bottom half with 1/2 cup frosting. Spread remaining frosting over cake and sprinkle with cocount (can toast coconut).