For the cake
I have added the icing recipe that I would normally use for this cake although I appreciate that you cant see any on the cake in the picture. One of my family members seemed to have cut it up and started eating it before I could get it on and take a photo. You will just have to imagine what it would look like heheheeee.For the cake 160 g Golden Syrup 130 g Butter 320 g Self Raising Flour 100 g Castor Sugar 30 g cup Coconut 110 g (2) eggs, lightly beaten 220 g Milk For the Icing 60 grams Butter 1 teaspoon Honey 1 teaspoon Vanilla Extract 1 1/2 cups Icing Sugar 1 tablespoon Hot Water Combine flour, sugar and coconut in the TM bowl and sift on speed 5 for 10 seconds then set aside.
Add Butter and golden Syrup to the TM bowl and heat to 70c for 4 mins on speed 2
Measure eggs and milk into a jug.
Put the butterfly in place and on speed 3 slowly add the flour mix alternatively with the egg and milk mix.
Pour the mix into a prepared 20 x 20 cm cake tin.
Bake at 180c for around 30 mins or when the cake is a golden brown colour.
While the cake is cooling make the icing sugar
Add the butter and honey to the TM bowl. Beat on speed 3.5 for 15 seconds add the icing sugar and the vanilla extract and beat a further 15 seconds.
Check the consistency of the icing and if needed add the hot water a bit at a time through the hole in the lid whilst the blades are running.
Add to the cake when it’s completely cooled.