⅔ cup caster sugar
2 tsp. vanilla essence
1 egg, lightly beaten
⅔ cup desiccated coconut
1 cup self raising flour, sifted
⅔ cup milk
Coconut Ice Topping
1 cup desiccated coconut
2 cups icing sugar mixture, sifted
1 tsp. butter, softened
Preheat oven to 180C. Line a 12-hole, 2 tablespoon (40ml) capacity patty pan with paper cases.
Place butter, sugar and vanilla in a large bowl and beat with an electric mixer until light and fluffy. Beat in the egg.
Add coconut, flour and milk. Using a wooden spoon, mix well to combine. Spoon level tablespoons of batter into paper cases.
Bake for 10 – 12 minutes or until a skewer inserted into a cake comes out clean. Stand cakes in pan for 1 minute.
Transfer to a wire rack to cool.
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 consistancy (you may need to add a little more water). Stir in a few drops of food colouring.
Spread topping over cakes. Stand at room temperature until set. Serve