2 cups plain flour
4 teaspoons baking powder
pinch of salt
3/4 cup white sugar
1 teaspoon vanilla essence
1/2 cup milk
4 cups icing sugar
1/3 cup unsweetened cocoa
2 tablespoons butter
1/2 cup milk
500g desiccated coconut for rolling
Cake: 160 deg Grease and flour a 20x30cm rectangular cake tin or lamington tray. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter, sugar and vanilla essence until light and fluffy.
Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk and beat well.
Pour the mixture into the cake tin or lamington tray and bake in preheated oven for 30 to 40 minutes or until a fine skewer inserted into the cake comes out clean.
Let stand 5 minutes, then turn out onto a wire rack and cool completely. Store for a few hours to give the cake a chance to firm up before icing.
Icing: In a large bowl, combine icing sugar and cocoa. In a saucepan, heat milk and butter until the butter is melted. Add the milk to the sugar mixture and mix well to create a fluid icing that is not too runny.
Procedure: Place coconut in a shallow container.
Cut the cake into 24 squares. Using a fork, dip each square completely into the icing, then roll it in the coconut. Place onto rack to dry. Continue for each piece. The icing will drip, so place a sheet of baking paper under the rack to catch the drips.
Source : Ayush Singh
Prepared, tried and tested by: Gail Haselsteiner