1. Grease a deep 23cm round cake pan, line base with paper; grease paper. 2. Cream butter, sugar and essence in a small bowl with an electric mixer until light and fluffy. 3. Beat in eggs one at a time, beat until combined. 4. Transfer mixture carefully to large bowl. 5. Fold in half the coconut and sifted flour with half the sour cream and milk. 6. Then fold in remaining half, fold until smooth. 7. Pour mixture into prepared pan. 8. Bake in moderate oven for about 1 hour. 9. Stand 5 minutes before turning on to wire rack to cool. 10. Top with frosting when cold. 11. Frosting: 12. Combine sifted icing sugar in bowl with coconut and egg whites, mix well. Tint with a little pink food colouring if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
