I was reading that professional women sometimes find it difficult to get in touch with their feminine side. I concur. I know I might get lynched by some of my feminist friends but I like nothing better than getting in the kitchen. I find it relaxing and a total break from work. Try making this “Pink Lady Cake” and sharing it with family and friends. Serve with a slice of love and a glass of bubbles. It’s pink, it's pretty and it’s really delicious. I made it for morning tea on Anna Matsuoka's last day (sadly for us, she's heading back to Japan). The recipe is from our good friends and food writer Ray McVinnie and Jenny Maidment. PINK LADY CAKE Cake: 8 oz butter 1-1/2 cups caster sugar 3 eggs 2 cups white flour 1 tsp baking powder 1-1/2 cups desiccated coconut 1 cup milk combined with a few drops of red food colouring (I use cochineal in preference to synthetic colour). Icing; 2-3/4 cups icing sugar 5 oz cream cheese 1 tsp vanilla essence Butter a medium sized (8x2in, 20x5cm) spring-release baking tin and preheat the oven to 170C / 325F. To make the cake, cream the butter and caster sugar until very pale and fluffy. Add the eggs one at a time, beating well after each addition. Quickly stir in the coconut and baking powder, then gently fold in the flour and milk, alternately, a little at a time, taking care not to over-mix. Transfer to the baking tin, smoothing the mix to distribute it evenly. Bake for 50/60 min, or until a skewer comes out of the cake cleanly. Allow the cake to cool on a rack. To ice, work the cream cheese into the icing sugar with a fork and add vanilla essence. If the icing is too stiff and lifts the surface of the cake when applied, dilute it with a few drops of milk. This cake is best served the day it is baked. Best, Heather PS The boys really liked this cake, (they asked Heather if she could make them a blue one!). We should all be in touch with our feminine side, guys - this cake will earn you major credits. And you don't need bubbles, it's great with tea ;)- Ed.