Moist Coconut Cake

By Late2Serenity

Australian recipe, so metric measurements have been used.

Ingredients

• Coconut ice frosting:
• 125 g butter
• 1/2 teaspoon coconut essence
• 1 cup castor (superfine) sugar
• 2 eggs
• 1/2 (45g) cup coconut
• 1 1/2 (225g) cups self-raising flour
• 300 g sour cream
• 1/3 cup (80ml) milk
• 2 cups (320g) icing sugar
• 1 1/3 cups (95g) shredded coconut
• 2 egg whites, lightly beaten
• pink food colouring

Preparation

Step 1

Grease a deep 22cm round cake pan, line base with baking paper.

Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy; beat in eggs one at a time, beat until combined. Transfer mixture to large bowl. Stir in half the coconut and sifted flour with half the sour cream and milk, then stir in remaining ingredients; stir until smooth.

Pour mixture into prepared pan. Bake at 180°C for about 1 hour. Stand 5 minutes before turning on to wire rack to cool. Top with frosting when cold.

Coconut ice frosting: Combine sifted icing sugar in bowl with coconut and egg whites, mix well. If desired, tint pink with a little colouring.