Moist Coconut Cake With Coconut Frosting

READY IN: 1hr 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease a deep 23cm round cake pan, line base with paper; grease paper.
  • Cream butter, sugar and essence in a small bowl with an electric mixer until light and fluffy.
  • Beat in eggs one at a time, beat until combined.
  • Transfer mixture carefully to large bowl.
  • Fold in half the coconut and sifted flour with half the sour cream and milk.
  • Then fold in remaining half, fold until smooth.
  • Pour mixture into prepared pan.
  • Bake in moderate oven for about 1 hour.
  • Stand 5 minutes before turning on to wire rack to cool.
  • Top with frosting when cold.
  • Frosting:
  • Combine sifted icing sugar in bowl with coconut and egg whites, mix well. Tint with a little pink food colouring if desired.
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