Coconut Cake
An old-fashioned coconut cake with pink icing and toasted coconut topping.
Servings: 16 slices
Calories: 200kcal
Equipment
- medium bar tin (approx 24 x 13 x 7 cm)
Ingredients
Cake
- 125 grams butter
- ¾ cup caster sugar
- 2 eggs
- ½ cup desiccated coconut
- 1 ½ cups SR flour
- ½ cup milk
Icing
- 1 cup icing sugar
- 1 tablespoon butter
- 2 tablespoons desiccated coconut
- 1 ½ tablespoons boiling water
- few drops pink food colouring (optional)
Decorating
- 2 tablespoons flaked coconut, lightly toasted
Instructions
- Pre-heat oven to moderate (160 degrees celsius, fan-forced)
- Grease bar tin and line with baking paper.
- Cream butter and sugar.
- Separate eggs and add whisked egg yolks. Beat until well combined.
- Add coconut and SR flour. Stir to combine.
- Add milk and stir to combine.
- Beat egg whites until stiff and then fold into mixture until combined.
- Pour into bar tin and bake for 50 minutes.
- Remove from oven and allow to cool for 10 minutes. Remove cake from tin and allow to cool completely.
- To make icing, combine all ingredients and then pour over cooled cake.
- Immediately sprinkle toasted coconut flakes over icing to decorate.
Nutrition
Calories: 200kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 72mg | Potassium: 40mg | Fiber: 1g | Sugar: 17g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg