Marshmallow Cake

INGREDIENTS

SPONGE CAKE:
4 eggs
¾ cup castor sugar
1 cup flour
2 teaspoons baking powder
2 tablespoons milk
2 tablespoons water
2 tablespoons butter

TOPPING:
125g butter
½ cup castor sugar
4 tablespoons boiling water
4 tablespoons milk
1 cup toasted coconut

METHOD

SPONGE CAKE:
Beat eggs and sugar in a small dish until creamy. Bring milk, butter and water up to a boil, empty into another dish and add in the baking powder and flour. Mix well then add in the egg mixture. Pour into a greased pan and bake in a preheated oven on 180 degrees.

TOPPING:
Beat butter and sugar, gradually add 2 tablespoons each of water and milk and beat well. Add the remainder and beat for another 10 minutes. Spread icing onto cake and coat with toasted coconut.

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