Moist Coconut Cake with Coconut Ice Frosting

If you have a baby, chances are you have a coffee group of some sort - or friends coming by once in a while. This moist, coconut cake is quick to make and so delicious everyone will want the recipe. Your home will smell heavenly too!

The ingredients are fairly standard, if you bake even occasionally you should have everything except perhaps the coconut essence. Once you have all of the ingredients at hand, you can get it in the oven in less than 10 minutes with another few for the icing. I love it freshly iced while it's still warm from the oven, and it's even better the next day.

The Coconut Ice Frosting has pink food colouring as an option, if you can believe in this day and age. I have never put artificial colouring in here as I love the pristine whiteness of the original icing, like a blanket of glistening freshly fallen snow after an ice storm (Oh Canada!).

This time around, however, I picked the last 2 strawberries from the garden and mixed them right in. I should have pureed them for a more consistent colour, but the little bits of berry that you can see in the pic have such a nice organic quality and, even using only 2 berries, gives the icing a hint of pink!

Another fabulous thing about this cake is that it is pretty hard to get wrong. I have made it about 12 times now (maybe more!) and it turns out the same every time: moist, light and delicately sweet.

You can find it in the April 2008 AWW or online here Enjoy!