Preheat the oven to 350°F (180°C).

• a. Make sure the oven is fully preheated before you begin baking.

Grease and line a round cake tin with parchment paper.

• a. Use a suitable-sized cake tin, typically 9 inches in diameter.
• b. Grease the sides and bottom of the tin to prevent sticking.
• c. Line the bottom with parchment paper to ensure easy removal.

In a mixing bowl, cream together 4 oz. softened butter and 1 cup caster sugar until well combined.

• a. Ensure that the mixture is smooth and free from lumps.
• b. Creaming involves beating the butter and sugar until it becomes light and fluffy.

Add 2 eggs to the butter-sugar mixture and beat until fully incorporated.

• a. Crack the eggs into a separate bowl before adding them to the mixture.
• b. Mix until the eggs are well blended with the batter.

Stir in 1 cup sour cream into the mixture.

• a. Mix gently to incorporate the sour cream evenly.
• b. The mixture should have a creamy consistency.

Sift in 1 ½ cups self-raising flour.

• a. Sifting helps to remove any lumps from the flour.
• b. Gradually add the flour while mixing to avoid clumps.

Add ½ cup desiccated coconut and ½ cup full cream milk to the batter.

• a. Incorporate the coconut and milk into the mixture.
• b. Ensure an even distribution of the ingredients.

Pour the cake batter into the prepared cake tin.

• a. Spread the batter evenly in the tin.
• b. Smooth the top with a spatula.

Bake in the preheated oven for approximately 45-50 minutes or until a toothpick inserted into the center comes out clean.

• a. Keep an eye on the cake to prevent overbaking.
• b. The exact baking time may vary, so use the toothpick test to check for doneness.

Remove the cake from the oven and let it cool in the tin for about 10 minutes.

• a. Allow the cake to settle before removing it from the tin.
• b. This helps in easy removal without breaking.

Carefully transfer the cake to a wire rack to cool completely.

• a. Let the cake cool to room temperature for best results.
• b. Cooling on a wire rack ensures even cooling.

Once completely cooled, you can serve the Fijian Coconut Cake to 8 people.