Morning Ladies!
This recipe is an absolute classic and an all round crowd pleaser. This cake always reminds me of hot summer days in primary school, birthday parties and tuckshop! With the help of the trust Woman's Weekly I am sharing this fantastic recipe with you.
You Will Need
125g butter, softened
½ teaspoon coconut essence
1 cup caster sugar
2 eggs
½ cup desiccated coconut
1½ cups self-raising flour
250g extra-light sour cream
1/3 cup milk
coconut ice frosting
2 cups icing sugar
1 1/3 cups desiccated coconut
2 egg whites, lightly beaten
1 tablespoon water
pink food colouring
Method
Preheat oven to 180°C (160°C fan-forced). Grease deep 22cm-round cake pan; line base with baking paper.
Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.
Transfer mixture to a large bowl. Stir in half the coconut and half the sifted flour, half the sour cream and half the milk, then add remaining coconut, flour, sour cream and milk; stir until smooth.
Spread the mixture into the pan; bake for about 50 minutes or until cooked when tested. Stand cake in pan for 10 minutes before turning onto wire rack, top-side up, to cool.
Coconut ice frosting
Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.
Transfer mixture to a large bowl. Stir in half the coconut and half the sifted flour, half the sour cream and half the milk, then add remaining coconut, flour, sour cream and milk; stir until smooth.
Spread the mixture into the pan; bake for about 50 minutes or until cooked when tested. Stand cake in pan for 10 minutes before turning onto wire rack, top-side up, to cool.
Coconut ice frosting
Combine sifted icing sugar in a bowl with coconut, egg whites and water; mix well. Tint with a little pink colouring.
Top cold cake with Coconut Ice Frosting.
Share with Family and Friends!
Lou xxx
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