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Moist Coconut Cake with Coconut Ice Frosting

125 g butter
1/2 teaspoon coconut essence
1 cup castor sugar
2 eggs
1/2 cup coconut
1 1/2 cups self-raising flour
300 g sour cream
80 ml milk, (1/3 cup)
Coconut ice frosting
2 cups icing sugar
1 1/2 cups coconut
2 egg whites, lightly beaten
pink food colouring

Grease a deep 23cm round cake pan, line base with paper; grease
paper. Cream butter, essence and sugar in small bowl with electric
mixer until light and fluffy: beat in eggs one at a time, beat
until combined. Transfer mixture to large bowl. Stir in half the
coconut and sifted flour with half the sour cream and milk, then
stir in remaining ingredients; stir until smooth. Pour mixture
into prepared pan. Bake at 180C for about 1 hour. Stand 5 minutes
before turning on to wire rack to cool. Top with frosting when
cold. Coconut ice frosting: Combine sifted icing sugar in bowl
with coconut and egg whites, mix well. If desired, tint pink with
a little colouring.

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