125g butter
150g caster sugar
250g plain flour
1 tsp vanilla extract
2 eggs
2 tbsp baking powder
Pinch of salt
120ml milk

Chocolate Sauce:
450g icing sugar
½ cup cocoa powder
1 tbsp butter, melted
120ml milk, warm
700g Supreme Desiccated Coconut


Preheat oven at 180°c. Grease and line a 20 by 30 cm rectangle baking tin. Sift together the flour, baking powder and salt. Set aside. In a large mixing bowl, cream together the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time and beat well. Add the flour mixture alternately with the milk and mix well. Pour mixture into the prepared tin and bake in the oven for 30 to 40 minutes, or until when a skewer is inserted into the centre of the cake it comes out clean. Remove from oven and cool in the tin for 10 minutes then turn out onto a wire rack and cool completely.

Chocolate Sauce:
In a large mixing bowl, mix together icing sugar, cocoa, melted butter and warm milk. Pour ¼ of the chocolate sauce into another bowl and set aside. Add ¼ of the desiccated coconut into a shallow bowl and set aside Cut cake into 24 squares. Using a fork, dip each square into the icing, then roll it in the coconut. Place onto a cooling rack (with greaseproof paper underneath) to dry. (Add chocolate sauce and desiccated coconut to the bowls as needed) Continue for each piece.

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