Coconut Cake

I am posting this on behalf of my mother, who baked the most delicious Coconut Cake I've ever tasted over the weekend.

This recipe is adapted from 500 Cakes by Susannah Blake (Page One Publication). The original recipe was "Creamy Coconut Cake", but I personally think it was so much better without the cream.

Ingredients for the cake
150g butter at room temperature
3 tbsp creamed coconut, at room temperature
finely grated zest of 1 lime (or lemon)
100 g icing sugar
3 eggs
110g self-raising flour
55g shredded coconut

Steps:
1. Preheat the oven to 180 Degrees (or 350 Fahrenheit). Grease two 20cm round cake tins and line the bottoms with greaseproof paper.
2. Beat together the butter, creamed coconut, lime zest and sugar until pale and creamy.
3. Beat in eggs one at a time, then sift flour over the mixture and fold in.
4. Stir in shredded coconut.
5. Spoon batter into prepared tins evenly.
6. Bake for 20-25 minutes until golden brown or inserted skewer comes out clean.
7. Let cakes cool before removing and serve :)