Step 1. Preheat oven to 180oC
and grease a shallow sandwich tin.
Step 2. Cream butter and sugar until smooth.
Add dry ingredients and milk, mix well. Press mixture into the shallow
tin.
Step 3. Cook for 25 to 30 minutes, until
shortcake appear golden in colour.
Step 4. While shortcake is cooling, make
topping.
Topping
3 tablespoons butter
4 tablespoons milk
Red food colouring
3 tablespoons condensed milk
2 cup coconut
Step 1. Make topping while
shortcake is cooling. Put all ingredients into a pot, except the
food colouring, and melt on a low heat. Make sure the mixture is mixed
well. When combined add colouring (use sparingly. Spread topping over cake
while still hot and allow to cool before cutting.
Cook's note:
If you cut before cooling, you may find that the topping separates
from the shortcake.
I have also used a double mixture for the topping as I find it gives
a better coverage (you can half the topping recipe if you wish for a
thinner topping.
