Moist Coconut Cake with Coconut Ice Frosting

Ingredients

125 grams butter
1/2 teaspoon coconut essence
1 cup castor sugar
2 eggs
1/2 cup coconut
1 1/2 cup self-raising flour
300 grams sour cream
80 milliliters milk, (1/3 cup)
Coconut ice frosting
2 cups icing sugar
1 1/2 cup coconut
2 egg whites, lightly beaten
pink food colouring

Instructions

Grease a deep 23cm round cake pan, line base with paper; grease paper. Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy: beat in eggs one at a time, beat until combined. Transfer mixture to large bowl. Stir in half the coconut and sifted flour with half the sour cream and milk, then stir in remaining ingredients; stir until smooth. Pour mixture into prepared pan. Bake at 180C for about 1 hour. Stand 5 minutes before turning on to wire rack to cool. Top with frosting when cold. Coconut ice frosting: Combine sifted icing sugar in bowl with coconut and egg whites, mix well. If desired, tint pink with a little colouring.