Moist coconut cake
A simple, classic dessert if you're entertaining, and any leftovers are a treat for afternoon tea!
125g butter, softened
1 cup caster sugar
½ teaspoon coconut essence
½ cup desiccated coconut
1½ cups self-raising flour, sifted
300g sour cream
⅓ cup milk
2 cups icing sugar
2 egg whites
1⅓ cups desiccated coconut
Pink food colouring
1. Grease a 23cm round cake tin, then line base with paper. Cream butter and sugar, add coconut essence, then beat in eggs one at a time, combining well. Stir in half the coconiut and sifted flour with half the sour cream and milk, then stir all remaining ingridients.
2. Bake in a moderate over for about 1 hour. When cool, ice the cake with coconut-ice frosting.
3. To make frosting, combine sifted icing sugar with egg whites, mix well, add coconut and a little colouring.
Recipe extracted from Everything I know about cooking I learned from the Country Women's Association of NSW by CWA NSW (Murdoch Books RRP $16.99)