this recipe from Momofukufor2 with a few adjustments and without the swiss meringue buttercream.
1/3 cup coconut milk
1 tsp vanilla
90g unsalted butter (at room temperature)
2/3 cup caster sugar
1 whole egg plus 1 egg white
1 cup self raising flour
pinch of salt
1/4 cup dessicated coconut
Preheat the oven to 180C.
Cream the butter and sugar together until well combined (this takes several minutes).
Add the vanilla and the lightly beaten egg and continue mixing until pale and fluffy.
Mix all the dry ingredients together and add to the mixture, alternating half the dry then half the milk, then the rest of the dry, then the rest of the milk, beating well between each addition.
Bake in a lined springform pan for 40mins. Check with a skewer before removing from the oven.
Cool completely in the pan.
Decorate with icing (butter, coconut essence, icing mixture, milk) and shredded coconut.