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In a bowl, combine lukewarm milk, yeast and sugar. Stir and set aside for 5 minutes until foamy.
In the bowl of a stand mixer with a dough hook, add flour and salt and mix together.
Make a well in the centre and add softened butter, egg and the foamy yeast mixture.
Mix with the dough hook until combined, then knead for 10 minutes until a soft dough forms.
Transfer dough to a lightly oiled bowl, cover and leave to rise for about 1 hour or until doubled in size.
Divide dough into 10 equal portions and shape into long finger bun shapes.
Place onto a lined baking tray so the buns are slightly touching. Cover and allow to rise for another hour.
Brush buns with beaten egg wash.
Bake at 180°C for 15–20 minutes until golden.
Allow buns to cool slightly while you make the icing.
Beat together icing sugar, milk, butter and pink food colouring until smooth.
Pipe or spread generously over the buns and top with sprinkles or coconut.