The pretty pink frosting turns these cute coconut cakes into something right out of a fairy tale. Remember to cool your cakes completely before adding its fluffy topping.
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Ingredients
Moist coconut cake
Coconut ice frosting
Method
1.Preheat oven to 180°C/350°F. Grease an 8-hole (1⁄2-cup/125ml) loaf pan; line base and long sides with baking paper, extending the paper 2cm over the sides.
2.Beat butter, essence and sugar in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined after each addition. Transfer mixture to a large bowl. Stir in sifted flour,coconut, sour cream and milk, in two batches. Spoon mixture into pan holes.
3.Bake cakes for 25 minutes or until a skewer inserted into the centre comes out clean. Leave cakes in pan for 10 minutes before transferring to a wire rack to cool.
4.Meanwhile, make coconut ice frosting. Stir sifted icing sugar, coconut, egg whiteand 2 tablespoons of water in a medium bowl. Tint with pink colouring;stir until well combined.
5.Just before serving, spread frosting on cakes
Store uniced cakes in an airtight container for 3 days or freeze, wrapped individually, for up to 3 months. You can make this recipe in a deep 22cm round cake pan. Grease, then line the base of the pan with baking paper. Follow the recipe as directed, then bake for 50 minutes.
Note
