equipment

  • 1 baking paper
  • 1 bowl
  • 1 sieve
  • 1 pan 24 cm round cake ring

Ingredients

  • 1/2 cup
    • flour
  • 2 cup self-raising flour
  • 3/4 cup granulated sugar
  • 125 MLS coconut oil
  • 250 ml milk
  • 2 lightly beaten egg
  • 3 tablespoons raspberry jam
  • 3 tablespoons walnut desiccated coconut

Pink veil

  • 1 cup sifted icing sugar
  • 2 tablespoons hot water
  • 10 g butter
  • 3 drops red liquid food coloring
  • 1/2 teaspoon coconut essence

Method

  • STEP 1 Preheat oven to 180 ° C (fan forced). Grease a cake tin ring and the base line with baking paper.
  • STEP 2 To make the cake: Add the granulated sugar in a bowl and sift the flour. Stir to combine. Add the eggs, milk and coconut oil and mix well with a wooden spoon.
  • STEP 3 Take large spoonfuls of batter into the pan cake and clump, so they are just touching. Put 1 teaspoon of jam in the middle of each cake batter spoon, top with more tablespoons of mixture to cover the jam.
  • Step 4 Bake for 30 minutes, or until cooked through when tested with a skewer. Set aside to cool, until just warm.
  • STEP 5 To make the pink icing: Add the sifted powdered sugar, melted butter, coconut essence and hot water (add a little 'at a time) in a bowl medium in size. Stir until the texture is smooth, but it will still run along the sides when the cake is iced. Add the red coloring, one drop at a time, until the pink color desired.
  • STEP 6 Ice each pie slice, allowing the formation of ice running down the sides and sprinkle with coconut.

Notes