Iced Coconut Ring Cake

1. 1

   Preheat oven to 375u00b0F. Grease a 10 inch fluted ring cake pan and line the base with parchment paper.

2. 2

   For the batter, reserve 2 tbsp of butter and beat the rest with the sugar and coconut extract until light and creamy. Add the eggs, one by one, beating well after each addition. Using a large metal spoon, fold in the flour, coconut and milk until just combined. Spoon into the prepared pan and smooth the surface. Bake for 40 mins or until a skewer comes out clean. Cool in the pan for 5 mins then turn out onto a wire rack, remove the paper and cool completely.

3. 3

   Meanwhile, for the icing, sift the powdered sugar into a medium heatproof bowl. Add the remaining butter and 1/4 cup of boiling water. Stir until smooth and tint pink with a few drops of food coloring. Place the cake on a serving plate, drizzle with the icing and lightly sprinkle with the extra coconut. Leave for 30 mins to set before serving.

No additional tips available.