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Prep Time: 0 Minutes Cook Time: 82 Minutes |
Ready In: 82 Minutes Servings: 10 |
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This is a lovely moist coconut cake. The pink icing makes it a pretty treat for little - or big for that matter - girls parties. I sometimes add strawberry flavouring to the icing for an added treat. Ingredients:
2 cups shredded coconut |
2/3 cup water |
250g unsalted butter |
1 1/2 cups caster sugar |
1 tspn vanilla extract |
4 egg whites |
2 1/2 cups self-raising flour, sifted |
icing |
3 cups icing (confectioners) sugar, sifted |
40g unsalted butter, softened |
1/3 cup milk |
few drops of pink colouring |
strawberry flavouring (optional) |
1 cup shredded coconut for sprinkling |
Directions:
1. 1. Preheat oven to 160C (320F)
2. 2. Place cocnut and water in bowl and stir to combine. Set aside
3. 3. Place butter, sugar and vanilla in bowl of electric mixer and beat for 8 - 10 minutes or until creamy and pale.
4. 4. Gradually add egg whites, beating well after each addition.
5. 5. Add coconut and flour mixture beat well to combine.
6. 6. Spoon into prepared 8 inch round cake tin and bake for 1 1/4 to 1 1/2 hours or until cooked when tested with skewer.
7. 7. Remove form tin and cool on wire rack.
8. To make icing combine all ingredients (except extra coconut) until smooth. Spread over cooled cake and sprinkle with coconut to serve.
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