Name: Cherry and sultana buttercake with coconut frosting
Cook time: 90 min
Total time: 90 min
Yield: 12
Ingredients: 250 gram butter, softened; 1 teaspoon vanilla extract; 1 cup (220g) caster sugar; 3 eggs; 1 1/4 cup (185g) plain flour; 1 cup (150g) self-raising flour; 1/3 cup (80ml) milk; 1 cup (160g) sultanas; 3/4 cup (150g) glazed glacé cherries, coarsely chopped r; 1 cup (160g) icing sugar; 3/4 cup (60g) desiccated coconut; 1 egg white; pink food colouring

Ingredients

250 gram butter, softened

1 teaspoon vanilla extract

1 cup (220g) caster sugar

3 eggs

1 1/4 cup (185g) plain flour

1 cup (150g) self-raising flour

1/3 cup (80ml) milk

1 cup (160g) sultanas

3/4 cup (150g) glazed glacé cherries, coarsely chopped r

1 cup (160g) icing sugar

3/4 cup (60g) desiccated coconut

1 egg white

pink food colouring

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease deep 22cm-round cake pan, line with baking paper.

2.Beat butter, extract and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours and milk, in two batches. Stir in sultanas and cherries. Spread mixture into pan.

3.Bake cake about 1 hour. Stand in pan 5 minutes, turn, top-side up, onto wire rack to cool.

4.Meanwhile, make coconut frosting. Sift icing sugar into medium bowl, stir in coconut and egg white until combined. Tint lightly with pink colouring.

5.Top cake with coconut frosting.

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Ingredients

Method

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