|For the cake:|
|4¼ oz (125g) butter||9oz (250g) plain flour|
|5oz (150g) caster sugar||4 teaspoons baking powder|
|1 teaspoon vanilla extract||⅛ teaspoon salt|
|2 large eggs||4 fl oz (120ml) milk|
|For the icing:|
|1lb (450g) icing sugar||4 fl oz (120ml) milk|
|5 tablespoons cocoa powder|
|1 tablespoon butter, melted||2 x 7oz (200g) packages desiccated coconut|
- Preheat oven to 190°C/375°F/Gas mark 5. Grease and flour a 13” x 9” (22cm x 30cm) x 2” (5cm) deep rectangular baking tin.
- Sift together the flour, baking powder and salt. Set aside.
- 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.
- 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. (I must admit I didn’t leave it overnight and it still worked out fine.)
- 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.
- 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.
- Cool on a wire rack and eat as fresh as possible. (I found that they were actually better the next day.)
I know that the printed Parish Newsletter goes to at least two people in the antipodes and I am sure they will let me know if I have got anything wrong!