Kiwi Cake

• 1/2 cup (1 stick) butter, diced, at room temperature
• 3/4 cup plus 2 tbsp sugar
• 1 tsp coconut extract (optional)
• 2 large eggs
• 1 cup self-rising flour, sifted
• 1/2 cup dried, unsweetened coconut
• 2/3 cup buttermilk
• 2 None gold or green kiwis, skin removed, thinly sliced
• None None Confectioners' sugar, for dusting

1. Preheat oven to 350u0b0F. Lightly grease an 8-inch-round cake pan. Line the base and sides with parchment.
2. In a small bowl, using an electric mixer, cream the butter, sugar and extract until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3. Fold in the flour and coconut alternately with the buttermilk, until combined. Spoon mixture into prepared pan, smoothing top. Arrange the kiwi slices over top.
4. Bake for 35-40 mins until risen and golden and a skewer inserted into the cake comes out clean. Cool in the tin for 5 mins before transferring to a wire rack to cool completely. Dust with confectioners' sugar to serve.

butter, sugar, coconut, eggs, flour, unsweetened coconut, buttermilk, gold, confectioners

Taken from recipes-plus.com/api/v2.0/recipes/26351 (may not work)