Coconut Tea Cake
1/2 cup caster sugar
2 cups self-raising flour, sifted
1/2 cup brewed tea, cooled
1/2 cup desiccated coconut
1 cup icing sugar, sifted
1 to 2 Tablespoons brewed tea, hot
Beat butter and sugar together in a large bowl with an electric mixer until mixture is creamy. Add eggs one at a time, beating well after each addition. Fold flour into creamed mixture, alternately with tea, beginning and ending with flour, Lightly mix in coconut. Grease a 20cm round cake tin and line base with baking paper. Pour mixture into tin and smooth top. Bake in a moderate oven 180c for 30 to 35 minutes or until cooked when tested. Transfer to a wire rack to cool completely.
Prepare Icing: Combine icing sugar and butter in a bowl. Mix in tea gradually until a spreading consistency is achieved. Spread with toasted coconut if desired. Store in an airtight container.