Aussie Chocolate Coconut Cake

Ingredients

Serves: 24

• Cake:
• 125g butter
• 150g caster sugar
• 1 teaspoon vanilla essence
• 2 eggs
• 250g plain flour
• 4 teaspoons baking powder
• 1/8 teaspoon salt
• 120ml milk
• Icing:
• 450g icing sugar
• 5 tablespoons cocoa powder
• 1 tablespoon butter, melted
• 120ml milk
• 2 (200g) packages desiccated coconut

Preparation method

Prep: 15 mins | Cook: 40 mins

1.

Preheat oven to 190 degrees C. 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 paper under the rack to catch the drips.