Moist Coconut Cake With Coconut Frosting

Ingredients

• 125 g butter
• 1/2 teaspoon coconut essence
• 1 cup caster sugar
• 2 eggs
• 1/2 cup coconut
• 1 1/2 cups self raising flour
• 300 g sour cream
• 1/3 cup milk

Coconut Ice Frosting

• 2 cups icing sugar
• 1 1/3 cups coconut
• 2 egg whites, lightly beaten
• pink food coloring

Directions

1. 1

   Grease a deep 23cm round cake pan, line base with paper; grease paper.

2. 2

   Cream butter, sugar and essence in a small bowl with an electric mixer until light and fluffy.

3. 3

   Beat in eggs one at a time, beat until combined.

4. 4

   Transfer mixture carefully to large bowl.

5. 5

   Fold in half the coconut and sifted flour with half the sour cream and milk.

6. 6

   Then fold in remaining half, fold until smooth.

7. 7

   Pour mixture into prepared pan.

8. 8

   Bake in moderate oven for about 1 hour.

9. 9

   Stand 5 minutes before turning on to wire rack to cool.

10. 10

    Top with frosting when cold.

11. 11

    Frosting:.

12. 12

    Combine sifted icing sugar in bowl with coconut and egg whites, mix well. Tint with a little pink food colouring if desired.