Tottenham Cake

RECIPE Cake: 150g Butter (Softened) 150g Caster Sugar 150g Self Raising Four 3 Eggs ½ tsp Vanilla Extract Icing Sugar: 250g Icing Sugar 40ml Water 1/2 tsp Strawberry Extract 1/4 tsp Glycerine Pink Food Colouring Desiccated Coconut (Optional) DIRECTIONS 1. Preheat oven to 180C and line a 7.5 inch x 7.5 inch square tin. 2. Beat together the butter and sugar until its pale in colour and creamy. 3. Add the vanilla extract and whisk briefly. 4. Beat in the eggs (one at a time) 5. Sieve in the flour and whisk together until the flour has been fully combined. 6. Mix with a spatula ensuring you scrape down the sides. 7. Place the cake batter into the baking tin and place in the oven for 30-35 minutes or until a tooth pick inserted comes out clean. 8. Let it cool completely. If the cake is domed you can cut the top crust off to make it flat. 9. Add the icing sugar, water, strawberry extract, glycerine and food colouring to a bowl and mix together. 10. Pour the icing mixture on top of the cake and spread it all over evenly. 11. Leave the icing to dry before serving. Cut into squares and enjoy!