Combine the desiccated coconut and the coconut milk (A) in one bowl, and leave the coconut to absorb the liquid for 30 minutes.
Preheat the oven 170�C, and grease and line a 8� round cake tin.
In another bowl, cream the butter and sugar together until the color changes to a pale yellow shade.
Add in the eggs one at a time, and always scrape the side of the bowl between each addition.
Mix in the self raising flour and the coconut milk (B) alternately into the batter until well combined.
Mix in the milk soaked desiccated coconut into the mixture.
Pour the cake batter into the cake tin, and bake for 35 minutes at 170�C, until cooked through and golden.
Once the cake is done, transfer the cake onto a wire rack to cool.
