An old-fashioned coconut cake with pink icing and toasted coconut topping.
Servings: 16 slices
- 125 grams butter
- 3/4 cup caster sugar
- 2 eggs
- 1/2 cup desiccated coconut
- 1 1/2 cups SR flour
- 1/2 cup milk
- 1 cup icing sugar
- 1 tablespoon butter
- 2 tablespoons desiccated coconut
- 1 1/2 tablespoons boiling water
- few drops pink food colouring (optional)
- 2 tablespoons flaked coconut, lightly toasted
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.
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