Name: Moist coconut cake with coconut ice frosting
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: Moist coconut cake; 125 gram butter, softened; 1/2 teaspoon coconut essence; 1 cup caster sugar; 2 eggs; 1/2 cup (40g) desiccated coconut; 1 1/2 cup self-raising flour; 250 gram extra-light sour cream; 1/3 cup (80ml) milk; Coconut ice frosting; 2 cup (320g) icing sugar; 1 1/3 cup (110g) desiccated coconut; 2 egg whites, lightly beaten; 1 tablespoon water; pink food colouring

Ingredients

Moist coconut cake

125 gram butter, softened

1/2 teaspoon coconut essence

1 cup caster sugar

2 eggs

1/2 cup (40g) desiccated coconut

1 1/2 cup self-raising flour

250 gram extra-light sour cream

1/3 cup (80ml) milk

Coconut ice frosting

2 cup (320g) icing sugar

1 1/3 cup (110g) desiccated coconut

2 egg whites, lightly beaten

1 tablespoon water

pink food colouring

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease deep 22cm-round cake pan; line base with baking paper.

2.Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.

3.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.

4.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.

5.Meanwhile, to make coconut ice frosting; combine sifted icing sugar in a bowl with coconut, egg whites and water; mix well. Tint with a little pink colouring.

6.Top cold cake with coconut ice frosting.

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