Name: Coconut ice cakes
Prep time: 106 min
Cook time: 15 min
Total time: 121 min
Yield: 1
Ingredients: 80g butter, melted; 141.90 gm caster sugar; 8.80 gm vanilla essence; 1 egg, lightly beaten; 56.10 gm desiccated coconut; 150.00 gm self-raising flour, sifted; 169.95 gm milk; 85.00 gm desiccated coconut; 300.00 gm icing sugar mixture; 5.00 gm butter, softened; red food colouring

Coconut ice cakes

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Prep Time:
106 minutes

Cook Time:
15 minutes

Total Time:
121 minutes

Discover the irresistible appeal of these coconut ice cakes beloved by Taste members.

Ingredients:

80g butter, melted
141.90 gm caster sugar
8.80 gm vanilla essence
1 egg, lightly beaten
56.10 gm desiccated coconut
150.00 gm self-raising flour, sifted
169.95 gm milk
85.00 gm desiccated coconut
300.00 gm icing sugar mixture
5.00 gm butter, softened
red food colouring

Instructions:

1. Preheat the oven to 180°C. 2. Line two 12-hole patty pans with paper cases. 3. Combine butter, sugar, vanilla, egg, coconut, flour, and milk in a bowl, mixing well. 4. Spoon level tablespoons of the batter into the paper cases.
Bake for 10 to 12 minutes until a skewer inserted into 1 cake comes out clean. Let cakes rest in the pan for 1 minute, then transfer to a wire rack to cool.
Prepare the coconut ice topping by mixing coconut, icing sugar, and butter in a bowl. Slowly incorporate 1/4 cup of hot water until the mixture reaches a spreadable consistency. Add 2 to 3 drops of red food coloring and mix well. Spread the topping over the cakes, allow it to set at room temperature, then serve.

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