Ingredients
Sponge
- 125 g Butter (softened)
- 1 cup Caster Sugar
- 1 tsp Vanilla Extract
- 3 Eggs
-
1 ¾ cups Plain Flour3 ½ teaspoons Baking Powder
- 1/2 cups Milk
Icing
- 3 1/2 cups Icing sugar
- 1/4 cup Cocoa powder
- 1 tbsp Butter
- 1/2 cup Boiling water
Method
- Preheat your oven to 180 (160 fan-forced). Grease a 20cm x 30cm square baking dish or cake pan.
- In a large mixing bowl beat the butter, sugar and vanilla.
- Add the eggs in (one at a time) and continue mixing.
- Sift the flour over the butter mix. Add in the milk. Keep mixing until the mixture is smooth and well combined.
- Transfer the mixture into the prepared pan and smooth the top.
- Cook for around 30 minutes. Insert a skewer into the centre, if it comes out clean then it is fully baked.
- Leave in the pan for 10 to 15 minutes. Turn out onto a wire rack to cool.
- Place the coconut into a large bowl.
- To make the icing sift the icing sugar into a bowl. Add the coco, butter and boiling water in a separate bowl.
- Mix until smooth.
- When the cake has cooled cut it into even squares.
- Dip each piece of cake in the icing, turning to coat it evenly. When it has a even coating pick it up out of the icing and let it drip-off the excess.
- Then, place the squares into the coconut and turn to coat the entire cake.
- Place onto a baking tray. Repeat this process with the remaining cake squares. Stand for a hour or two until set.
- Serve and enjoy.