Traditional Tottenham Cake

Cream together butter and caster sugar until light and fluffy.

Beat in eggs one at a time, then fold in self-raising flour and a splash of milk.

Pour the batter into a large square or rectangular baking tin.

Bake at 180°C for 25-30 minutes until golden and springy.

Let the cake cool completely.

Make a thick icing using icing sugar and the juice of mulberries or raspberries (this gives it the famous electric pink color).

Spread the pink icing evenly over the top.

Traditionally, sprinkle generously with desiccated coconut.

Set and cut into large squares.