Oven temperature:180 degrees celcius
1. Preheat the oven. Grease a 20cm
cake tin and line the bottom with
greased baking paper.
2. Cream the butter and castor sugar
until light and creamy. Beat the eggs
in one by one and beat thoroughly
after each addition.
3. Sift the flour and baking powder
and add to the butter mixture in
stages, alternating with the milk.
Stir in the vanilla essence and fold
in the coconut. Pour the batter into
the prepared cake tin and bake for
46-60 minutes or until done when
tested with a skewer. Let the cake
cool before turning it out.
4. Prepare the icing: Beat the butter
and icing sugar until light and fluffy
and gradually add the milk to obtain a
5. Ice the cake: Cut the cake in half
and fill it with white butter icing.
Keep enough icing aside to make the
flowers and then colour the remaining
icing lime-green. Ice the cake with
the green icing and cut into quarters
or eighths (make sure that you cut
gently through the icing).Decorate
each slice with a dark-green stem,
followed by a white flower. Add a
yellow dot to the centre of each
flower if desired.