Preheat the oven to 180°C. Line your baking tin with baking paper. Make sure the sides are covered well. This helps the cake come out easily after baking.

Place softened butter and caster sugar in a large bowl. Whisk until light and fluffy. This step is important for a soft and airy sponge texture.

Crack in the eggs one at a time. Beat well after each addition. This keeps the mixture smooth and prevents curdling during mixing.

Sift the flour and baking powder into the bowl. Fold gently using a spatula. Do not overmix, as this keeps the sponge light and soft.

Pour in vanilla extract and milk. Stir carefully until the batter looks smooth. The mixture should be soft but not runny before baking.

Pour the batter evenly into the prepared tin. Smooth the top gently with a spatula. Bake for 25 minutes until golden and springy to touch.

Remove the cake from the oven. Let it cool in the tin for ten minutes. Then place it on a cooling rack until fully cooled.

Mix icing sugar and water in a bowl. Stir until smooth and thick. Add a few drops of pink food coloring and mix well.

Spread the pink icing evenly over the cooled sponge. Use a spatula for smooth coverage. Work quickly before the icing sets.

Sprinkle coconut or colorful sprinkles on top. You can also add raspberries for a fresh look. Let the icing set before cutting.

Cut the cake into square slices. Serve with tea or coffee. Enjoy the soft sponge and sweet icing together.