Courtesy of the sweet queens at Co.Bake, here's a super simple but incredibly delicious coconut cake recipe you'll want in your repertoire.

1. Preheat your oven to 140°C fan-forced. 160°C conventional.
   Grease a 22cm springform tin (not a bundt tin, for goodness' sake) with butter and greaseproof paper.
2. Beat butter, sugar and vanilla with an electric beater until light and fluffy and pale. Gradually add eggs one at a time.
3. Add the flour, coconut and milk in two batches and continue to beat. Once incorporated, pour into your pre-prepared tin.
4. Bake in the oven for 50-55mins. Test with a skewer and when it comes out cleanly, you're ready!
5. Allow the cake to sit in the tin for about 20 mins before turning out to cool.
6. For the icing, sift icing sugar into a bowl. Mix vanilla bean paste and boiling water in a jug and mix with icing sugar. If it's super, super runny add some more sugar but otherwise whisk so smooth. Pour over cooled cake and top with toasted coconut.