Serves: 24, Calories: 323

Ingredients

Cake:

• 380g caster sugar.  1520
• 120ml veg oil, OR, 160g soft butter.  1202
• 3 large eggs.  225
• 100ml sour cream (optional).  187
• 300g plain flour, sifted.  1026
• 3 tsp baking powder
• Pinch of salt
• 75g desiccated coconut.  474
• 75ml Malibu.  150
• 75ml boiling water
• 150ml milk (room temp / microwave from cold on defrost for 40 secs).  74

Buttercream Topping: (whisked)

• 190g butter, softened.  1427
• 265g icing sugar, sifted.  1060
• 40g desiccated coconut, plus 15g more to sprinkle.  348
• 25ml Malibu.  50

Method

1. Preheat oven to 160°C Fan/Gas Mark 4.
2. Grease and line 12x9" Pyrex roaster.
3. Cake: In small Pyrex bowl; Soak coconut, Malibu and boiling water for 30 mins.
4. In large mixing bowl; Cream butter and sugar.
5. Add eggs one at a time, whisking well between additions.
6. Whisk in sour cream.
7. Briefly fold in ½ flour, plus baking powder, salt, coconut and Malibu.
8. Fold in remaining flour and milk until just combined.
9. Pour into dish. Bake for 70 mins. Cover with foil from 35 mins.
10. Cool for 40 mins in dish. Remove. Cool completely.
11. Buttercream: In medium Pyrex bowl; Whisk butter, icing sugar and coconut, with a fork, until pale and creamy.
12. Whisk in Malibu until smooth and spreadable.
13. Top cake with buttercream and coconut.

Calories = 7743

• 7743 / 24 = 323
• 7743 / 20 = 387

Tip: Makes 24 cupcakes. Bake for 16-20 mins.

Tip: Substitute sour cream for Greek yogurt, OR, Mascarpone, OR, leave out entirely. Cake will taste fine but not be as moist after 2 days.