- 450g/1lb self-raising flour
- 60g/2¼oz desiccated coconut
- 400g/14oz caster sugar
- 400g/14oz margarine, plus extra for greasing
- 7 free-range eggs
- 50ml/2fl oz milk
- 200g/7oz butter, softened
- 400g/14oz icing sugar, sifted
- 2-3 tbsp coconut-flavoured rum, such as Malibu
- Preheat the oven to 150C/300F/Gas 2.
- For the Madeira cake, grease and line a 20cm/8in square or 23cm/9in round cake tin with margarine and greaseproof paper.
- Place the all the cake ingredients into large bowl. Using an electric hand-mixer, bring all the ingredients together on the slowest setting.
- Once the ingredients are combined, increase the speed and mix for one minute.
- Spoon the mixture into the prepared tin and smooth the top to make it level.
- Bake in the middle of the oven for one hour 45 minutes to two hours. The cake should be springy to touch and golden-brown in colour.
- Leave to cool in the tin for five minutes, remove and transfer to a wire rack.
- For the buttercream, beat the butter in a bowl until soft. Gradually add the icing sugar and mix until incorporated. Stir in the coconut-flavoured rum.
- Slice the cooled cake horizontally to create three layers. Sandwich these together with the buttercream. Serve in slices.