Coconut and rum cake

Now THIS is a fucking brilliant cake. I made a Nigella chocolate cake the other day and wasn't that impressed. All that ganache and stuff. Eugh. Didn't like it.

This, on the other hand, is absolutely wonderful. Light, crumbly, moist, coconutty. I can't recommend it highly enough. It's also an absolute cinch to make, as long as you've got a food processor or an electric hand whisk.

The recipe is from The New Penguin Cookery Book by Jill Norman, which along with Delia's Complete Cookery Course, is a real must for the novice/amateur cook.

So here we go:

200g butter
200g sugar
1 tsp vanilla extract
3 eggs
75g cornflour
150g plain flour
3 tsp baking powder
100g dessicated coconut
2 tbs rum

1 Heat the oven to 180C and grease your cake tin. You'll need a normal-sized one (don't roll your eyes, you know what I mean. Not a massive one and not a tiny loaf tin, okay?)

2 Combine all the ingredients in a bowl and whisk with a hand whisk, or power round with a food processor for about 2 mins.

3 Turn the mixture out into your tin and bake for 1 hour. I know, seems a rather long time, but that's how long it takes.

4 For a very lovely, boozy icing, combine icing sugar with rum instead of water and pour over

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