250g butter
1 cup Chelsea White 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

Berry Butter Icing:
2 cups Chelsea Berry Flavoured Icing Sugar
25g butter melted
1 Tbsp boiling water
Desiccated coconut to sprinkle on top.

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 spread with icing when cold. Sprinkle with coconut.

Berry Butter Icing
Mix icing sugar and boiling water together until full combined. Add melted butter and mix until smooth.

Note: Food colouring is optional - simply leave out if preferred.