• 24servings
  • 55minutes
  • 287calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cake:

  2. 125g (4 1/4 oz) butter

  3. 150g (5oz) caster sugar

  4. 1 teaspoon vanilla extract

  5. 2 eggs

  6. 250g (9oz) plain flour

  7. 4 teaspoons baking powder

  8. 1/8 teaspoon salt

  9. Icing:

  10. 450g (1lb) icing sugar

  11. 5 tablespoons cocoa powder

  12. 1 tablespoon butter, melted

  13. 120ml (4 fl oz) milk

  14. 2 (200g) packages desiccated coconut

Instructions Jump to Ingredients ↑

  1. Preheat oven to 190 degrees C (gas mark 5). Grease and flour a 20x30cm rectangular baking tin.

  2. Sift together the flour, baking powder and salt. Set aside.

  3. In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk; beat well.

  4. Pour this mixture into the tin. Bake in preheated oven for 30 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let stand for 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before icing.

  5. To make the icing: In a large bowl, combine icing sugar and cocoa. In a saucepan, heat milk and 1 tablespoon butter until the butter is melted. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, icing.

  6. Procedure: Cut the cake into 24 squares. Place coconut in a shallow container. Using a fork, dip each square into the icing, then roll it in the coconut. Place onto a cooling rack to dry. Continue for each piece. The icing will drip, so place a sheet of greaseproof paper under the rack to catch the drips.


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