Lightly butter the desired baking pan, and lightly dust the inside with flour. Put aside for the batter. Preheat oven

In a larger bowl, mix together the dry ingredients.

In a small bowl whisk together eggs, vanilla, milk. (I prefer separating the whites from the yolks. I whisk the whites separately until soft peaks form, then fold them in at the very end before pouring the mixture into the baking pan.)

Add half the egg mixture into the dry ingredients, mix for 30 sec to 1 minute on high until well incorporated

Add the butter and mix at high until all the butter is uniformly distributed

Finally add the remaining egg mixture, beat for another 30 seconds

The butter will appear curdled but that's fine. (this is where I add desiccated coconut and raisins and mix gently with a spatula. Then finally fold in the egg whites and mix gently about 5 times)

Pour the batter in your ready baking tin. Bake at for 50 minutes or until golden brown and a skewer inserted comes out clean

When ready, let the cake cool for 10 minutes before removing it from the tin to cool completely

Optional- glaze the cake with icing sugar in lemon juice