Sweetheart Cakes

These are my daughters favourite treats to make at the moment.  She has named them her “Sweetheart Cakes” and they have to be baked in the heart shape.


120gm soft butter

1 t/s coconut essence

1 cup caster sugar

2 eggs

½ cup desiccated coconut

1 ½ cup SR Flour

1 cup sour cream

4 T/s Milk


2 cups icing sugar

100gm desiccated coconut

2 egg whites

pink food colouring


Preheat oven to 160 degrees. Grease moulds.

Beat the butter, sugar essence and eggs together until light and fluffy.  Stir in the coconut, sifted flour, cream and milk.

Pour into prepared tins.  Bake for 20 mins.  Stand for 5 minutes before turning cakes out onto a wire rack.

Mix all the icing ingredients together and top the cooled cakes with the frosting. I have added strawberry jelly crystal to the top of the icing for a little more sparkle. You can never have too much pink, or too much sugar for a three year old little girl.