Moist Coconut Cake with Coconut Ice Frosting
Ingredients
- 125 gram butter
- 1/2 teaspoon coconut essence
- 1 cup castor sugar
- 2 eggs
- 1/2 cup coconut
- 1 1/2 cup self-raising flour
- 300 gram sour cream
- 80 milliliter milk, (1/3 cup)
- Coconut ice frosting
- 2 cup icing sugar
- 1 1/2 cup coconut
- 2 egg whites, lightly beaten
- pink food colouring
Instructions
Grease a deep 23cm round cake pan, line base with paper; grease paper. Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy: beat in eggs one at a time, beat until combined. Transfer mixture to large bowl. Stir in half the coconut and sifted flour with half the sour cream and milk, then stir in remaining ingredients; stir until smooth. Pour mixture into prepared pan. Bake at 180C for about 1 hour. Stand 5 minutes before turning on to wire rack to cool. Top with frosting when cold. Coconut ice frosting: Combine sifted icing sugar in bowl with coconut and egg whites, mix well. If desired, tint pink with a little colouring.