• 40minutes
  • 3451calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 125 g butter (4.4 oz)

  2. 1 cup sugar

  3. 1 egg

  4. 1 cup flour

  5. 1/2 teaspoon baking powder

  6. 1/2 cup coconut

  7. 2 tablespoons butter (30 grams)

  8. 1 tablespoon cocoa powder

  9. 1 cup icing sugar (or as preferred..see below)

Instructions Jump to Ingredients ↑

  1. Cream the butter and sugar.

  2. Add the egg.

  3. Add the dry ingredients and mix well.

  4. Bake in a sponge roll tin (approx 25cm x 40cm) for 20 minutes at 190°C (375°F).

  5. To make the topping: melt the butter then add the dry ingredients and mix well until combined.

  6. While still hot, ice/ glaze with topping mixture.

  7. The amount of icing sugar often seems to depend on the humidity of the season -- but also who in our household is making it. Some of us like a thicker layer of icing than others! You need just enough to make it nice and spreadable.:).

  8. Note: My sponge roll tin is a very very old one from my grandmother. It seems a funny size compared with my other metric sized ones. It doesn't really matter if your baking pan is a little bigger or smaller, everything should still turn out fine.:).


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