Recipe origin: Australia
Ingredients
- ½ cup butter
- 1 teaspoon baking powder
- ¾ cup sugar
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 4 eggs
- 2 cups flour
- ½ cup milk
- Pinch of salt
For icing:
- 4 cups confectioners' sugar
- 5 Tablespoons unsweetened cocoa powder
- 2 teaspoons butter
- ½ cup milk
- Shredded coconut
Procedure
- Preheat oven to 350°F.
- Mix together butter, sugar, vanilla, and eggs.
- Slowly add baking powder, baking soda, flour, milk, and salt.
- Pour mixture into an 8-inch square cake pan and bake for about 45 minutes.
- Let cool and store overnight in a sealed container.
- Make icing: Measure confectioners' sugar and cocoa into a large mixing bowl.
- Heat milk and 2 teaspoons butter until the butter is melted. Add the milk gradually to the sugar mixture, stirring constantly. The icing should be fluid but not too runny.
- Cut the cooled cake into 2-inch squares, and put the coconut into a shallow baking dish. Have ready a cooling rack set over a sheet of waxed paper to catch icing drips.
- Holding a cake square with two forks, dip it into the icing, and then roll in the coconut. Transfer to rack to dry. Repeat until all cake square are coated.
Serves 16.
