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How to make Coconut ice cakes

Yield = 24
Prep time: 1:46
Cook time: 0:15
Total time: 2:01

Ingredients

  • 80g butter, melted
  • 2/3 cup caster sugar
  • 2 teaspoons vanilla essence
  • 1 egg, lightly beaten
  • 2/3 cup desiccated coconut
  • 1 cup self-raising flour, sifted
  • 2/3 cup milk

Coconut ice topping

  • 1 cup desiccated coconut
  • 2 cups icing sugar mixture
  • 1 teaspoon butter, softened
  • red food colouring

Method

  • Step 1 Preheat oven to 180°C. Line two 12-hole, 2 tablespoon (40ml) capacity patty pans with paper cases. Place butter, sugar, vanilla, egg, coconut, flour and milk in a bowl. Mix well to combine. Spoon level tablespoons of batter into paper cases.
  • Step 2 Bake for 10 to 12 minutes or until a skewer inserted into 1 cake comes out clean. Stand cakes in pan for 1 minute. Transfer to a wire rack to cool.
  • Step 3 Make coconut ice topping: Combine coconut, icing sugar and butter in a bowl. Gradually stir in 1/4 cup hot water until mixture is a spreadable consistency. Stir in 2 to 3 drops red food colouring. Spread topping over cakes. Stand at room temperature until set. Serve.