Preheat your oven to 180°C and grease your rectangular cake tin with a little bit of butter. Lining the bottom with parchment paper ensures your beautiful cake will not stick after it bakes.

In your large bowl, beat the softened butter, sugar, eggs, flour, and baking powder together with a mixer. Add the milk and beat until your cake batter is smooth, thick, and very well combined today.

Pour the batter into your prepared tin and smooth the top with a rubber spatula until even. Bake for about thirty minutes until the sponge is firm and golden brown on the very top.

Let the cake cool in the tin for five minutes before moving it onto a wire rack. Once it is completely cool, spread your favorite raspberry or strawberry jam over the top layer today.

Sift your icing sugar into a bowl and stir in the warm water until perfectly smooth and spreadable. Add a few tiny drops of pink food coloring until you achieve a beautiful, soft pastel shade.

If you enjoy making your own luscious toppings and sauces from scratch, this silky homemade caramel sauce is another wonderful thing to have in your baking repertoire.

Pour your pink icing over the jam layer and spread it to the corners with a clean knife. Immediately sprinkle the desiccated coconut over the wet icing to create a snowy, beautiful, finished look.