Description
Delightful pink cakes topped with fluffy coconut, perfect for afternoon tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup milk
- 1/2 cup butter, softened
- 3 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups shredded coconut
- 1 cup powdered sugar
- 2–3 tablespoons milk
- A few drops of pink food coloring
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- Cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Combine flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to the creamed mixture, alternating with milk, until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool completely in the pan.
- Mix powdered sugar with milk and pink food coloring to create the glaze.
- Once the cake is cool, pour the glaze over the top.
- Sprinkle shredded coconut on top for decoration.
- Slice and serve your Vintage Australian Pink Coconut Cakes.
Notes
For additional coconut flavor, use coconut milk instead of regular milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg