The star of this luscious recipe from women’s weekly is definitely the coconut ice frosting. This is a really simple recipe with spectacularly delicious results, perfect as a centre piece for any high tea.

What you need:

• 125g butter, softened
• 1/2 tsp coconut essence
• 1 cup caster sugar
• 2 eggs
• 1/2 cup desiccated coconut
• 1 1/2 cups self-raising flour
• 1 1/14 cups sour cream
• 1/3 cup milk

coconut ice frosting

• 2 cups icing sugar
• 1 1/3 cups desiccated coconut
• 2 egg whites, beaten lightly
• pink food colouring

What you do

1. Preheat oven to 180˚C. Grease deep 23cm square cake pan; line with baking paper.
2. Beat butter, essence and sugar in bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in coconut, sifted flour, sour cream and milk, in two batches.
3. Spread mixture into pan; bake about 40 minutes. Stand cake 5 minutes; turn, top-side up, onto wire rack to cool.
4. Meanwhile, make coconut ice frosting. Drop alternate spoonfuls of white and pink frosting onto cake; marble over top of cake.
5. Coconut ice frosting: Sift icing sugar into medium bowl; stir in coconut and egg white. Place half the mixture in small bowl, tint with pink food colouring.

This cake can be stored in an airtight container for up to 1 week.