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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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My Daddy's personal favourite, and one of mine to. If you have never tried them, you really are missing out big time Ingredients:
6 eggs |
2/3 cup caster sugar |
1/3 cup cornflour |
1/2 cup plain flour |
1/3 cup self-raising flour |
2 cups coconut, approximately |
4 cups icing sugar |
1/2 cup cocoa |
15 g butter, melted |
2/3 cup milk |
Directions:
1. grease 23cm square slab pan.
2. beat eggs in medium bowl with electric mixer about 10 minutes, or until thick and creamy.
3. gradually beat in sugar, dissolving between batches.
4. fold in triple-sifted flours.
5. spread mixture into prepared pan.
6. bake in moderate oven about 30 minutes.
7. turn onto wire rack to cool.
8. (this cake is easy to handle if it is a litle stale, day old cake is ideal).
9. cut cake into 16 squares.
10. dip squares into icing, drain off excess icing.
11. toss squares in coconut and cover.
12. place on wire rack to set.
13. ICING:.
14. sift icing sugar and cocoa into heatproof bowl.
15. stir in butter and milk.
16. stir over pan of simmering water until icing in of coating consistency.
17. store in airtight container, can freeze but do not microwave.
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