Preheat oven to 170 (fan forced)

Arrange rack into middle of oven

Grease and line 24 cm cake tin (base measurement)

Place butter into TM bowl and mix 40 seconds / 50 degrees / speed 4 (this will loosen up the butter, but not melt it completely which you don’t want to do … if it is completely melted the cake will be heavier)

Insert butterfly, add yoghurt, milk, vanilla and eggs and mix 10 seconds / speed 3

Add sugar, flour and custard powder … you will see that the bowl is very full so use a spatula or spoon to stir though some of the batter to bring liquid from the bottom to the top before continuing … replace lid and mix 10 seconds / speed 3

Lift lid, stir around the top again, and mix 30 seconds / speed 3

Pour batter into cake tin smoothing the top when you have finished

TIP: to get all the batter out, remove butterfly scraping off the mix, sit in on the upturned lid, remove as much batter as possible from bowl into cake tin using a flexible spatula, return butterfly to bowl and spin 2 seconds / speed 5 so that the remaining batter on the butterfly will spin off onto the sides of the bowl allowing you to easily remove the last bits

Bake for 1 hour, or when a skewer inserted into centre comes out clean (it takes exactly an hour and 10 minutes in my oven)

Cool for 15 minutes before removing to a cooling rack to cool completely before icing

Preheat oven and prepare cake tin as per above instructions

Place butter into mixing bowl and soften it lightly (easiest to do this in the microwave) but not melt it ... you want it to be really soft but not runny, put aside for a moment

Place yoghurt, milk, eggs and vanilla in a separate container

With your hand beater, mix these four ingredients together for a few seconds, then add the egg mix to the butter in the separate bowl and blend again for another few seconds until all the wet ingredients are well incorporated

Sieve together the sugar, flour and custard powder

Add the dry ingredients to the wet ingredients, and mix with the hand beater for at least two minutes … during this time the mix should fluff up quite a lot

Pour mixture into cake tin and bake as per above

Place butter to TM bowl and mix 20 seconds / speed 4

Add first lot of 100g icing sugar and mix 10 seconds / speed 4

Add second lot of 100g icing sugar and mix 10 seconds / speed 4

Add third lot of 100g icing sugar and mix 10 seconds / speed 4, scrape bowl

Add final 100g icing sugar, coconut essence, sea salt flakes and 40g sour cream and mix 10 seconds / speed 4, scrape around bowl and repeat

Check consistency and if a looser icing is required add another 20g sour cream and mix 10 seconds / speed 4

Refrigerate overnight to allow flavours to develop (icing can be used straight away but I like to do this - it is an optional step)

Remove icing from the fridge a couple of hours before you wish to use it and allow to come to room temperature (loosen buttercream in container by stirring with a spoon before spreading)

Spread over cake and top with coconut shreds

Allow icing to set for about an hour before cutting