180 grams Butter 1 teaspoon Vanilla essence ¾ cup Caster Sugar 1½ cup Flour 2 teaspoon Baking powder ½ cup Milk few drops Pink food coloring 2 tablespoon Cocoa 1 tablespoon Milk 1 thin slab (optional) Dark chocolate 2 Eggs COCONUT-PECAN FROSTING:4 egg yolks1 can (12 ounces) evaporated milk1-½ teaspoons vanilla1-½ cups sugar¾ cup (1-½ sticks) butter1 pkg. (7 ounces) coconut1-½ cups pecans, chopped
Lightly grease a cake pan and cover the base with grease paper. Beat butter, essence and caster sugar in small bowl with electric mixture until it is light and fluffy. Add eggs one at a time, beating in well. Transfer mixture to a large clean bowl and fold in sifted flour and milk in 2 batches. Divide mixture in three bowls. Tint mixture in three bowls. Tint mixture pink in bowl 1, mix well. Stir in cocoa and extra milk in bowl 2 and mix well. Leave the third mixture plain. Drop spoonfuls of each mixture into prepared pan. Run a knife through cake mixture for a marble effect. If desired slip in a slab of dark bitter chocolate in the center so it melts while baking. Bake in a moderate oven about 40 minutes before turning onto a wire rack to cool for topping
COCONUT-PECAN FROSTING:Beat egg yolks, milk and vanilla in large saucepan with a wire whisk until well blended. Add sugar and butter and cook on medium heat until thickened and golden brown. Remove from heat.Add coconut and nuts and mix well. Cool to desired consistency. Makes about 4-½ cups of frosting, enough to frost 3 cake layers or 36 cupcakes.
INFO & TIPS
This caramel sauce can be used on a number of things pastry donuts or even Cinnabon’s 😛😋