Step 1

Preheat oven to 180C. Grease and line a 14cm x 24cm loaf tin.

Step 2

Dissolve instant coffee in 1/4 cup boiling water. In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until pale and fluffy. Alternatively, you can use hand-held beaters. Add eggs one at a time, beating well between each addition. Add coffee mixture and Baileys and beat to combine. Add flour and fold through until just combined. Pour into prepared tin, smoothing the top. Bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Allow to cool.

Step 3

To make icing, combine ingredients until smooth. Spread over cooled cake. Slice and serve.