Preheat the oven to 160° C.
Cream the butter and sugar together until soft. Beat the eggs and add to the mixture a little at a time (add a spoon of flour with final egg to prevent curdling). Fold in the coconut and flour. Add the milk until the mixture is a soft dropping consistancy.
Line a loaf tin with greasproof paper and add mixture. Sprinkle the top with desicated coconut. Bake for 60 minutes in the oven until a cake tester comes out clean when inserted into the centre. Remove from the oven and allow to cool in the tin for 10 minutes before turning out to cool completely on a wire rack.
This is definitely the easiest recipe I've ever done, and have never had a disaster with it. The cake remains delicious & moist if kept in an airtight container for up to 4 days - Hope you enjoy it!
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