CAKE - Coconut Cake 椰子蛋糕

By Aemelia

Ingredients

• cake:
• 250 g butter, room temperature
• 275 g sugar
• 1 tsp. vanilla extract
• 4 large eggs
• 300 g self-rising flour, sifted
• 80 g unsweetened coconut
• 250 ml milk
• icing:
• 640 g confectioners sugar, sifted
• 1/3 cup boiling water

Details

Adapted from janechew.blogspot.com

Preparation

Step 1

For the cake:
• preheat oven to 175C. Butter and flour a 10-cup capacity bundt (2.5l) or ring pan.
• place butter, sugar, and vanilla in the bowl of your electric mixer until light and creamy, gradually add the eggs and beat well. add the flour, coconut and the milk, mix until well combined.
• spoon the mixture into the prepared pan. bake for 1 hour or until a skewer tested in the center of the cake comes out clean.
• cool in pan for about 30 minutes. turn out onto wire rack to cool completely

For the icing:
• whisk together the sugar and the water until smooth. spoon the icing over the cake and allow to set.