Name: Vanilla buttercake with coconut ice frosting
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 12
Ingredients: 200g unsalted butter, chopped at room temperature; ¾ cup caster sugar; 2 tsps vanilla essence; 3 eggs, at room temperature; ¼ cup milk; 1¾ cups self-raising flour; Coconut Ice Frosting; 1 cup icing sugar mixture; ⅔ cup desiccated coconut; 1 egg white, lightly beaten; Pink food colouring

Vanilla buttercake with coconut ice frosting

Treat yourself.

Serves 12

Prep

30M

Cook

50M

Total

1H 20M

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Tip: Un-iced cake can be made up to two days ahead and iced up to one day ahead. Store in an airtight container.

Ingredients

200g unsalted butter, chopped at room temperature

¾ cup caster sugar

2 tsps vanilla essence

3 eggs, at room temperature

¼ cup milk

1¾ cups self-raising flour

Coconut Ice Frosting

1 cup icing sugar mixture

⅔ cup desiccated coconut

1 egg white, lightly beaten

Pink food colouring

Method

Grease a 15cm x 23.5cm large loaf pan, 9cm deep. Line base and sides with baking paper, extending paper 3cm above edges.

Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined. Transfer to a large bowl.

Add milk and sifted flour, in two batches, stirring until combined. Spoon into pan. Smooth over top.

Cook in a moderately slow oven (160°C) for about 50 minutes, or until a skewer inserted into centre comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool.

To make frosting, place sugar in a large bowl. Stir in coconut, egg white and 2 tsps water until combined. Add a few drops of colouring. Gently stir until just rippled.

Spread frosting over top of cake.

That's Life

Ingredients

Method

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