Name: Our Vanilla Buttercake with Coconut Ice Frosting is simply divine
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 12
Ingredients: 200g unsalted butter, softened; ¾ cup caster sugar; 2 tsps vanilla essence; 3 eggs; ¼ cup milk; 1¾ cups self-raising flour; COCONUT ICE FROSTING; 1 cup icing sugar mixture; ²/³ cup desiccated coconut; 1 egg white, lightly beaten; Liquid pink food colouring

Our Vanilla Buttercake with Coconut Ice Frosting is simply divine

It's pretty AND delicious.

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Serves 12

Prep

30M

Cook

50M

Resting

Total

1H 20M

TIP: Cake can be baked and topped with frosting one day ahead. Store in an airtight container.

Ingredients

200g unsalted butter, softened

¾ cup caster sugar

2 tsps vanilla essence

3 eggs

¼ cup milk

1¾ cups self-raising flour

COCONUT ICE FROSTING

1 cup icing sugar mixture

²/³ cup desiccated coconut

1 egg white, lightly beaten

Liquid pink food colouring

Method

Step 1

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

Step 2

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

Step 3

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

Step 4

Cook in a 160°C preheated oven for about 50 mins, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 mins. Turn out onto a wire rack to cool.

Step 5

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.

Step 6

Spread frosting over top of cake. Serve sliced.

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