[Lardman]

I've done this http://allrecipes.co.uk/recipe/20/coconut-cake.aspx coconut cake a few times (minus the faffy bits like icing).

Its nice enough but is rather crumbly, is it just one of those type of cake or can I do something to improve its 'cutability'?
Im having to cut slices over an inch thick to maintain structural integrity - such a shame 
 

[PAULW]

You could leave it to cool insteadof eating it straight from the oven lol

[SUTTY1]

  i thought 3inch slices was the legal minimum for slices of cake

[Hey Jude]

Hi Lardman, I've just looked at the recipe and saw that it said 6 inch tin - do you use a round one or square - only reason I ask is that by volume, a square tin is larger than a round one so it may need less cooking time, and I also think it might benefit from a bit more milk to make a softer mix than the 'stiff' consistency the recipe stated - just my thoughts, but you really need to send me a large slice to scoff so I can be more accurate.....I'm so selfless!!

[Lardman]

I tried at first in a round sandwich tin but that gave too much crust on the cake. I've been using the loaf tin which give me a nicer shape and more cake to crust.

Its rather vague with the directions but it was about a complex as I could manage, I'll add a little more milk but what sort of consistency should I be looking for?  Spoon standing up, holding a shape, self leveling - Oh its all too complex.

Im afraid I couldn't possibly send you a slice it would crumble in the post   

Besides I've eaten it all in shame. 

[Hey Jude]

Lardman, the only other thing that comes to mind is the oven temp - are you using a fan oven? because you'll need to reduce the heat by 20 degrees if you are. Failing that, this is a recipe I love for coconut loaf and it's dead easy............

2 eggs
300 ml milk
1 teas vanilla extract
350g plain flour
2 teas baking powder
2 teas cinnamon
225g caster sugar
150g shredded coconut
75g melted butter

Preheat oven to 180c/160c fan/gas 4
Grease and baseline 2lb loaf tin and flour it.
Lightly beat eggs milk and vanilla in a jug.
In a bowl sift flour, baking powder, and cinnamon, add sugar and coconut and give a quick stir to mix together.
Make a well in the centre of the flour mix and gradually add egg mix until just combined (a few small lumps here and there are fine.
Add butter and stir gently til smooth, but don't over mix it or beat the living daylights out of it or it will be tough!!
Pour into tin and cook for approx 1 hour - have a look after 50 mins if your oven tends to run hotter, either way stick a skewer in to check it's cooked.
Cool in the tin for about 15 mins then turn out to go cold.

If you've got any left after a couple of days, toast slices  and slather in butter.......and ignore what the diet police would say - no calories no point that's my motto!

[Lardman]

Printed ... I'll try that next.

Caster Sugar ? Jug? Sieve ?  My kitchen remember 

It will have to wait until its shopping week again but it looks simple enough.

and ignore what the diet police would say

  to the diet police.

I've got my eye on those lavender things on the other thread too. 

[Ma Lowe]

Looking at the recipe it has a lot of flour compared to butter and sugar plus the coconut. 
even with the milk the flour and coconut soak it up
That would give a crumbly texture.
A victoria sponge has equal ingredients so it isn't as dry a mixture.

Looks a lovely cake though.