• Preheat the oven to 180°C or 160°C with fan.
• Grease a trayback of roughly 12 x 9 inches and line with baking paper
• Mix the dried ingredients. Sieve the flour and baking powder, then mix with the caster sugar.
• Add the wet ingredients: the butter cut into pieces, eggs, milk and vanilla extract
• Beat with an electric mixer until light and fluffy.
• Bake for 30-35 minutes or until the cake springs back when pressed in the centre.
• Allow to cool in the traybake tin.

To finish

• Mix the icing sugar with the water adding pink coloring for the actual Tottenham cake finish
• Spread the smooth paste over the cake.
• Sprinkle with 100s and 1000s or coconut
• Cut into 20 pieces and serve.