1 cup mashed potato
1 cup sugar
2 cups gluten free self-raising flour
1 teaspoon cinnamon
1 cup milk
1 cup sultanas
1 cup icing sugar
1 tablespoon margarine
1 teaspoon strawberry essence
3 drops pink food colouring
2 tablespoons dessicated coconut (to sprinkle on top)
Mix potato and sugar by hand. Add flour and cinnamon, then slowly stir in the milk. When all ingredients are well combined, add sultanas and stir them through.
Bake in a cake tin at 180 degrees C for 50-60 minutes.
Mix all ingredients except coconut, spread on top of bun, then sprinkle on the coconut.
I found that the icing didn’t really come together, so I added a little more margarine and a splash of milk – maybe a little too much, mine’s a tad runny, but still works ok!