Rose And Coconut Cake | Donna Hay

Ingredients

• 1½ cups (375ml) water
• 180g unsalted butter, chopped
• 3 cups (450g) plain (all-purpose) flour, sifted
• 1½ teaspoons bicarbonate of (baking) soda
• ⅔ cup (50g) desiccated coconut
• 3 cups (660g) caster (superfine) sugar
• 3 eggs
• ½ cup (125ml) buttermilk
• 1 teaspoon vanilla extract
• 2 teaspoons finely grated orange rind
• 2 cups (100g) flaked coconut, chopped
• 1 cup (50g) dried edible rose petals+
• 250g unsalted butter, chopped and softened
• 2 cups (320g) icing (confectioner’s) sugar, sifted