This is a lovely cake/bread from Barbados.
1/2 teasp coconut essence
1 cup caster sugar
1/2 cup coconut
1 1/2 cups self-raising flour
300g sour cream
1/3 cup milk
Grease a deep 23cm round cake tin.
Cream butter, essence, and sugar in a small bowl until light and fluffy.
Beat in eggs one at a time until combined.
Transfer to large bowl.
Stir in half the coconut and sifted flour with half the sour cream and milk.
Then stir in remaining ingredients. Stir until smooth.
Pour into cake tin.
Bake in moderate oven for 1 hour.
Stand five minutes before turning onto wire rack.