Publications
- 90.00g - soft butter
- 210.00g - castor sugar
- 2.00 - eggs
- 500.00ml - cake flour
- 15.00ml - baking powder
- 200.00ml - milk
- 5.00ml - vanilla essence
- 90.00ml - dessicated coconut
- 300.00g - Butter Icing: soft butter
- 1325.00ml - icing sugar, sifted
- 80.00ml - milk
- 30.00ml - lime-green, dark green and yellow food colouring
1. Preheat the oven. Grease a 20cm cake tin and line the bottom with greased baking paper.
2. Cream the butter and castor sugar until light and creamy. Beat the eggs in one by one and beat thoroughly after each addition.
3. Sift the flour and baking powder and add to the butter mixture in stages, alternating with the milk. Stir in the vanilla essence and fold in the coconut. Pour the batter into the prepared cake tin and bake for 46-60 minutes or until done when tested with a skewer. Let the cake cool before turning it out.
4. Prepare the icing: Beat the butter and icing sugar until light and fluffy and gradually add the milk to obtain a spreadable icing.
5. Ice the cake: Cut the cake in half and fill it with white butter icing. Keep enough icing aside to make the flowers and then colour the remaining icing lime-green. Ice the cake with the green icing and cut into quarters or eighths (make sure that you cut gently through the icing).Decorate each slice with a dark-green stem, followed by a white flower. Add a yellow dot to the centre of each flower if desired.
