@cherrybrandyroze: ⭐ INGREDIENTS 3½ cups self-raising flour 1½ cups white sugar 1¼ cups Cremora Original ⅔ cups vegetable oil ½ tin (192g) condensed milk ¼ cup fresh lemon juice ½ tsp pink food colouring ⭐ METHOD 1. Preheat the oven to 170°C on fan-assist and line the base of a 20cm x 30cm rectangular baking tray with baking paper. Add a generous coating of non-stick spray to the sides of the tray. 2. In a large mixing bowl, sieve the self-raising flour, sugar, and ¼ cup of Cremora Original and mix until well combined. 3. Add the vegetable oil and 2 cups of water and whisk until a smooth batter has formed. Transfer the batter to the prepared baking tray, ensuring it’s spread evenly. 4. Bake for 25-30 minutes until cooked through. Transfer the cake to a wire rack to cool and room temperature, or cool in the baking tray for easy serving. 5. In a large mixing bowl, add the remaining 1 cup Cremora Original and ¼ cup water in a large mixing bowl and whisk with an electric beater until fully combined. Add the condensed milk and whisk for about 3-5 minutes until fully combined and airy. While continuously whisking, slowly add ¼ cup of lemon juice. This will take around 5 minutes and the mixture will slowly start to thicken. Whisk in the food colouring to achieve a pastel pink colour. 6. Spread the Cremora icing generously over the cooled cake and sprinkle the desiccated coconut on top. 7. Slice into squares #Recipe #creatorsearchinsights #recipesoftiktok #foodtiktok #bakingtiktok
