Ingredients
250g butter
1 cup Chelsea Icing Sugar
1 egg
1 cup plain flour
1/4 cup desiccated coconut
1/2 tsp cochineal or pink food colouring soaked in 1/2 cup of milk
1 tsp baking powder
Pink Berry Butter Icing:
2 cups Chelsea Pink Berry Flavoured Icing Sugar
25g butter melted
Desiccated coconut to sprinkle on top.
Method
Cream butter and sugar, add egg. Alternatively add flour and coconut and the 'pink milk' mixture. Add baking powder and mix until smooth. Pour into a well-greased and paper-lined round or square cake tin approx. 20cm. Bake for 35 minutes at 190°C. Cool on a wire rack and ice with pink butter icing when cold.
Pink butter Icing
Mix all ingredients together until a smooth creamy consistency. Sprinkle with coconut.
Products Used in this recipe
Overall rating
Recipe Rating: 5
5 ratings, 126 people added this to their Favourite Recipes.
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