Moist coconut cake with coconut ice frosting

I made this cake on the weekend and it was so moist and delicious!! :) It got the tick of approval from the ladies at simply Crafty, so I promised I would share the recipe.


125g butter, softened
1/2 teaspoon coconut essence
1 cup caster sugar
2 eggs
1/2 cup desiccated coconut
1 1/2 cups SR flour
250g light sour cream
1/3 cup milk

Frosting-
2 cups icing sugar
1 1/3 cups desiccated coconut
2 egg whites, beaten lightly
1 tablespoon water
pink food colouring

1. Preheat oven to 180C (160C fan-forced). Grease deep 22cm round cake pan, line base with baking paper.
2. Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.
3. Transfer mixture to a large bowl. Stir in half the coconut and half the sifted flour, half the sour cream, and half the milk, then add remaining coonut, flour. sour screm and milk. Stir until smooth.
4. Spread the mixture into the pan, bake for about 50 minutres or until cooked when tested. Stand cake in pan for 10 minutes before turning onto wire rack top-side up to cook.
5. Coconut ice frosting - Combine sifted icing sugar in a bowl with coconut, egg whites and water, mix well. Tint with a little pink colouring.
6. Top cold cake with frosting.