*Coconut Slices*
Makes 10

Scrumptious buttery sponge base, with just a hint of orange, and chock full of dessicated coconut.  What could make it any better . . . why a delicious macaroon type of frosting and toasted coconut on top!  Moreish, incredibly moreish.

4 1/2 ounces softened butter
8 ounces caster sugar
2 large eggs, beaten
the finely grated rind of 1 orange
3 TBS fresh orange juice
150ml sour cream
5 ounces self raising flour
3 ounces desiccated coconut

Frosting:
1 egg white
7 ounces icing sugar, sifted
3 ounces desiccated coconut
about 1 TBS fresh orange juice

To Decorate:
about 1/2 cup of shredded coconut, toasted

Pre-heat the oven to 180*C/350*F.  Butter a 9 inch square cake tin and line it with parchment paper.  Set aside.

Rub the sugar and the orange peel together until it gets really fragrant, then cream it together with the butter until light and fluffy.  Beat in the eggs gradually.  Stir in the orange juice and sour cream.  The mixture will look curdled.  Whisk together the flour and coconut.  Fold this in with a metal spoon, then spread the batter into the prepared pan.  Bake for 30 to 35 minutes, until risen and firm to the touch.

Place on a wire rack to cool in the tin for 10 mnutes before lifting out to finish cooling on the rack. 

Lightly beat the egg for the frosting, just enough to break it up, a bit foamy.  Stir in the icing sugar and desiccated coconut, along with enough orange juice to mix to a thick paste.  Spread this over the cooled cake.  Top with the shredded toasted coconut and then leave to set before cutting into slices to serve.