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