What could be a better way to spend your Sunday, than lazing around in the sun, chilling in the pool and enjoying a good barbecue. Last Sunday a very sweet and generous friend was kind enough to have us over, to spend the day. Specially since it was my little boy’s first swim and as a new mom nothing’s more comforting knowing that its a private pool, very clean and the chlorine is on a lower level … just right for my baby! Well we had just the perfect Sunday, good company and good food = Happy Times 🙂 For my part, I took a Cranberry and Coconut loaf covered in Vanilla buttercream frosting. And what can I say … it was like “Icing on the cake ” !!
- 250 gms unsalted softened butter
- 250 gms superfine sugar
- 250 gms self raising flour
- 1 tsp vanilla extract
- 4 eggs
- 1/4 cup skimmed milk
- 1 cup dessicated coconut
- 1 tbsp lightly toasted dessicated coconut for garnishing
- 1 1/2 cups dried cranberries
Preheat the oven to 180C. Place the butter, sugar and vanilla in a bowl and beat with electric beater. Beat till light and creamy. Add the eggs one by one, mixing well after every addition. Add the flour and beat well to combine. Fold through the milk, adding more if the batter is a bit dry. Add the coconut and cranberries and give it a good stir. Spoon into a greased and lined 35X11cm loaf tin. Bale for an hour or till skewer comes out clean. When done remove from tin and let it cool on the wire rack.
Butter Cream Frosting
- 1/2 cup softened unsalted butter
- 3 cups icing sugar
- 1 tsp pure vanilla extract
- 2 tablespoons cream
In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Spoon into a piping bag with start nozzle. Pipe out on top of the cake and sprinkle with the toasted coconut.