Iced Coconut Ring Cake

• 1 cup butter, at room temperature
• 1 cup sugar
• 2 tsp coconut extract
• 2 None large eggs
• 3/4 cup self-rising flour, sifted
• 3 oz shredded coconut, plus extra to decorate
• 3/4 cup milk
• 2/3 cup powdered sugar
• None None red food coloring

1. Preheat oven to 375u0b0F. Grease a 10 inch fluted ring cake pan and line the base with parchment paper.
2. For the batter, reserve 2 tbsp of butter and beat the rest with the sugar and coconut extract until light and creamy. Add the eggs, one by one, beating well after each addition. Using a large metal spoon, fold in the flour, coconut and milk until just combined. Spoon into the prepared pan and smooth the surface. Bake for 40 mins or until a skewer comes out clean. Cool in the pan for 5 mins then turn out onto a wire rack, remove the paper and cool completely.
3. Meanwhile, for the icing, sift the powdered sugar into a medium heatproof bowl. Add the remaining butter and 1/4 cup of boiling water. Stir until smooth and tint pink with a few drops of food coloring. Place the cake on a serving plate, drizzle with the icing and lightly sprinkle with the extra coconut. Leave for 30 mins to set before serving.

butter, sugar, coconut, eggs, flour, coconut, milk, powdered sugar, red food coloring

Taken from recipes-plus.com/api/v2.0/recipes/22733 (may not work)