Preheat oven to 160C/320F fan-forced. Grease a 6cm deep, 9cm x 19cm (base) loaf pan, square or round cake tin. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.

Using an electric mixer, beat the butter until light and fluffy. Add the sugar, 1 tablespoon at a time, beating until sugar is dissolved.

Add the orange rind and one egg. Beat well. Add the remaining egg and beat until well combined.

Using a large metal spoon, gently stir flour, milk and coconut into butter mixture (do not over-mix). Spoon mixture into prepared loaf pan. Smooth the surface. Bake for 50 minutes or until a skewer inserted into the centre comes out clean.

Allow cake to cool for 10 minutes in pan. Lift onto a wire rack to cool completely.

Sprinkle with orange zest and coconut to serve.