What you need to make a gluten free vanilla coconut cake

• 1 cup milk
• 3/4 cup egg whites
• 2 teaspoons vanilla extract
• 2 1/4 cups gluten free plain flour
• 1 3/4 cups sugar
• 3 tsp baking powder
• 1 tsp salt
• 3/4 cup softened unsalted butter, cubed
• 1 cup shredded coconut

Frosting ingredients:

• 250g butter at room temperature
• 450g sifted icing sugar
• 60ml milk

Method:

1. Grease two round 22cm cake tins.
2. In a medium bowl, mix milk and egg whites and vanilla until combined.
3. In a separate large mixing bowl, combine flour, sugar, baking powder, and salt in bowl. Using an electric mixer, slowly add the butter and mix on a medium speed for three minutes.
4. Add the milk mixture and beat on medium speed until combined.
5. Pour even quantities of the cake batter into each pan.
6. Bake at 180 for 25 minutes or until a skewer comes out clean when inserting into middle of cake.
7. Cool the cakes in the pan for 5 minutes, then turn out onto wire racks until completely cooled.

To make frosting:

1. Add butter to bowl and using electric beater, mix until fluffy (about 2-3 minutes).
2. Continue mixing whilst slowly adding the icing sugar until combined.
3. Slowly add the milk and continue mixing until well combined.
4. Spread frosting on the top of your base cake then add second cake on top. Spread frosting over top and sides of cake.
5. Sprinkle coconut over the top and sides of cake.