Vanilla Buttercake with Coconut Ice Frosting

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

Cook in a moderately slow oven (160C) for about 50 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool.

To make frosting, place sugar in a large bowl. Stir in coconut, egg white and water until combined. Add a few drops of colouring. Gently stir until just rippled.

Spread frosting over top of cake.

Serves 12

200g unsalted butter, chopped at room temperature

3/4 cup caster sugar

2 tsp imitation vanilla essence

3 eggs, at room temperature

1/4 cup milk

13/4 cups self-raising flour

Coconut ice frosting

1 cup icing-sugar mixture

2/3 cup desiccated coconut

1 egg white, lightly beaten

2 tsp water

pink food colouring