Description
Delightful vintage cakes with a pink glaze and shredded coconut, bringing nostalgic flavors and memories.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup powdered sugar
- 2 tablespoons milk (for glaze)
- Pink food coloring (as needed)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Sift together the flour and baking powder in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Fold in the shredded coconut.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for about 20-25 minutes or until a toothpick comes out clean.
- Prepare the pink glaze by mixing powdered sugar, milk, and food coloring.
- Coat the cooled cakes with the pink glaze and sprinkle with more coconut if desired.
Notes
Allow cakes to cool completely before glazing for better texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg