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