Iced Coconut Ring Cake

Name: Iced Coconut Ring Cake
Ingredients: 1 cup butter, at room temperature; 1 cup sugar; 2 tsp coconut extract; 2 None large eggs; 3/4 cup self-rising flour, sifted; 3 oz shredded coconut, plus extra to decorate; 3/4 cup milk; 2/3 cup powdered sugar; None None red food coloring

9 ingredients

3 steps

Ingredients

1 cup butter, at room temperature
1 cup sugar
2 tsp coconut extract
2 None large eggs
3/4 cup self-rising flour, sifted
3 oz shredded coconut, plus extra to decorate
3/4 cup milk
2/3 cup powdered sugar
None None red food coloring

Directions

1

Preheat oven to 375°F. Grease a 10 inch fluted ring cake pan and line the base with parchment paper.
2

For the batter, reserve 2 tbsp of butter and beat the rest with the sugar and coconut extract until light and creamy. Add the eggs, one by one, beating well after each addition. Using a large metal spoon, fold in the flour, coconut and milk until just combined. Spoon into the prepared pan and smooth the surface. Bake for 40 mins or until a skewer comes out clean. Cool in the pan for 5 mins then turn out onto a wire rack, remove the paper and cool completely.
3

Meanwhile, for the icing, sift the powdered sugar into a medium heatproof bowl. Add the remaining butter and 1/4 cup of boiling water. Stir until smooth and tint pink with a few drops of food coloring. Place the cake on a serving plate, drizzle with the icing and lightly sprinkle with the extra coconut. Leave for 30 mins to set before serving.