Banaban Virgin Coconut Oil

Ingredients (serves 8)

160g butter, softened
1 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 1/2 cups self-raising flour
1/2 cup shredded coconut
1 cup milk
400g tub tropical fruit salad in juice, drained (see tip) thick custard, to serve

Coconut crumble topping
2 tablespoons caster sugar
2 tablespoons shredded coconut
1/2 cup plain flour
60g butter, chilled, chopped
 
Method

Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 22cm (base) round springform pan. Line base and side with 2 layers baking paper.

Make crumble Place sugar, coconut and flour in a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles coarse breadcrumbs.

Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, stir in flour, coconut and milk.

Spoon mixture into prepared pan. Bake for 20 minutes. Remove from oven. Top with fruit followed by coconut crumble mixture. Bake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 10 minutes. Transfer to a wire rack to cool. Serve with custard.

Notes

Tip: Make sure fruit is well drained. Pat dry with paper towel. You could also use canned pear, apricot or peach halves, drained, dried and chopped.