Name: Coconut cake
Cook time: 70 min
Total time: 70 min
Yield: 20
Ingredients: 125 gram (4 ounces) butter, softened; 1/2 teaspoon coconut extract; 1 cup (220g) caster (superfine) sugar; 2 eggs; 1/2 cup (40g) desiccated coconut; 1 1/2 cup (225g) self-raising flour; 1 1/4 cup (300g) sour cream; 1/3 cup (80ml) milk; 2 cup (320g) icing (confectioners') sugar; 1 1/3 cup (100g) desiccated coconut; 2 egg whites, beaten lightly; pink food colouring

Coconut cake

Beautifully moist and light, this coconut cake with its lovely and sweet frosting is the perfect accompaniment to your afternoon tea or coffee. It's even better when shared with someone you love.

Serves 20

Cook

1H 10M

Ingredients

125 gram (4 ounces) butter, softened

1/2 teaspoon coconut extract

1 cup (220g) caster (superfine) sugar

2 eggs

1/2 cup (40g) desiccated coconut

1 1/2 cup (225g) self-raising flour

1 1/4 cup (300g) sour cream

1/3 cup (80ml) milk

2 cup (320g) icing (confectioners') sugar

1 1/3 cup (100g) desiccated coconut

2 egg whites, beaten lightly

pink food colouring

Method

1.Preheat oven to 180°C/350°F. Grease deep 20cm (8 inch) square cake pan; line with baking paper.

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

3.Transfer mixture to large bowl; stir in coconut, sifted flour, sour cream and milk, in two batches.

4.Spread mixture into pan; bake about 40 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.

5.Meanwhile, make coconut ice frosting by sifting icing sugar into medium bowl; stir in coconut and egg white. Place half the mixture in small bowl; tint lightly with pink colouring. Drop alternate spoonfuls of white and pink frosting onto cold cake; spread over top of cake, swirling to create a marbled effect.

Store in an airtight container, at room temperature, for up to one week. Un-iced cake can be frozen for up to three months.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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