I know there is a bit of an anti pink lobby out there, but sometimes I do like to indulge my kids. The other day I thought I would go all out with Fifi and make pink coconut cakes with pink butter cream icing. I must say they were totally delicious. They are really quick and simple to make, so much so, that little Fifi can remember the recipe. I take this as a good sign; she likes cooking, she has a good memory, soon I will be able to sit back and let her take over.
- 4 ounces of sugar
- 4 ounces of butter
- 2 eggs
- 5 ounces of flour
- teaspoon of vanilla essence
- half a cup of dessicated coconut
- a few drops of pink food colouring
This recipe can be adapted however you wish, substitute coconut for raisins, add some drinking chocolate to make chocolate cakes. The possibilities are endless.
- Mix together the sugar and the butter until you have a fluffy mixture
- Beat the eggs
- Add the beaten eggs to the sugar and butter mixture until you have a smooth consistency.
- Add the flour, slowly, beating the mixture well
- Add the vanilla essence and dessicated coconut and mix well. Then add the pink food colouring and mix really well.
- You should have a firmish cake mixture.
Place in a pre-warmed oven at 180 degrees for about 12 minutes. You need to check though as I find that cooking time varies a little bit depending on how much mixture you put into each cake case.
Enjoy your cakes, you can ice with normal icing sugar (with a drop of pink food colouring to make them pink) or butter cream icing, basically made by mixing butter and icing sugar together.