- 190 g butter, at room temperature
- 200 g sugar
- 1 vanilla pod, seeds removed
- 3 free-range eggs
- 240 g cake flour
- 1½ t baking powder
- ¼ t salt
- 1 cup buttermilk
- 80 g desiccated coconut
- For the rose-water icing, mix:
- 195 g icing sugar
- ½ lemon, juiced
- 1 t Woolworths rose-water
- For the candied rose petals:
- 5 pesticide-free white rosebuds, petals removed
- 2 free-range egg whites, lightly beaten
- 100 g caster sugar
Preheat the oven to 180°C. In a large mixing bowl, cream the butter and sugar using an electric hand-mixer for 5 minutes, or until it is pale in colour and has increased slightly in volume.
Add the vanilla seeds and continue mixing at a medium speed. Add the eggs, one at a time.
In a separate bowl, sift together the flour, baking powder and salt. Fold half the flour mixture into the butter-and- egg mixture. Add the buttermilk and stir through, then fold in the remaining flour making sure there are no lumps. You can use the electric hand mixer to be sure.
Lastly, fold in the coconut, then pour into a greased 22 x 13 cm loaf tin or decorative cake tin large enough to hold the mixture.
Bake for 25–30 minutes if you are using a shallow cake tin, checking the cake after 20 minutes. If using a loaf tin, bake the cake for 35–45 minutes, checking after 30 minutes. The cake is ready when a skewer inserted comes out clean. Remove from the oven and allow to cool slightly before removing from the tin.
Once the cake has cooled completely, drizzle over the icing and decorate with the candied rose petals before the icing sets.
To make the candied rose petals, dip each rose petal into the egg white, shaking off any excess, then dust with sugar. Place on a baking sheet and allow to dry for 30 minutes before using.