Pink Lady Cake

    15 minutes

    A delicious pink raspberry and coconut cake that tastes like a raspberry lamington. This tasty cake is every little princess's dream come true. It was my favourite as a girl, now I pass it on to you.


    Canterbury, New Zealand
    5 people made this

    Serves: 12 

    • Cake
    • 120g butter
    • 3/4 cup white sugar
    • 2 eggs
    • 1/2 cup milk
    • 1/2 teaspoon pink food colouring
    • 2 teaspoons raspberry essence
    • 1 cup plain flour
    • 1 teaspoon baking powder
    • 1/2 cup desiccated coconut
    • Pink Icing
    • 2 cups icing sugar
    • 30g butter
    • 2 drops pink food colouring
    • coconut, for dusting

    Preparation:15min  ›  Ready in:15min 


    1. Preheat oven to 180 degrees C. Grease and flour a cake tin.
    2. Cream together butter and sugar. Beat in eggs, one at a time until creamy. Mix together milk, food colouring and raspberry essence. Sift together flour and baking powder. Stir into egg mixture, alternating with the milk. Mix well then stir in the coconut.
    3. Pour into prepared tin then bake in oven until a knife inserted into the centre comes out clean, 30-45 minutes. Allow to cool then ice with pink icing and dust with coconut.
    4. Pink Icing

    5. Cream butter then gradually beat in sugar. Add food colouring at the end. and beat well.

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