Food

Vanilla buttercake with coconut ice frosting

Treat yourself.
12
30M
50M
1H 20M

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

Coconut Ice Frosting

Method

1.

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

2.

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.

3.

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

4.

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.

5.

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.

6.

Spread frosting over top of cake.

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