An Aussie icon... A delightful treat... A scrumptious dessert
that is home-made and baked with no fuss. No preservatives, no artificial
colours or flavours.
Just simple wholesome food. Perfect for lunch boxes, afternoon
tea or even a sneaky midnight snack.
100grms coconut sugar
1 tsp Vanilla Bean Paste
50 g unsalted butter, , melted
120 g Self Raising Flour
25 g unsalted butter
160 g milk
500 g icing sugar
40 g Cacao powder
Shredded coconut to coat
Preheat oven to 180°C fan-forced.
Lightly grease a 20cm x 20cm base pan. Using an electric mixer
or food processor, mix the sugar, butter and vanilla bean paste until light and
airy. One at a time, add eggs. Mix well till all combined thoroughly.
Gently sift flour over the egg/butter batter and add milk. Stir
together. Pour into prepared pan and bake in oven for 25 minutes or until
Leave cake in pan until cooled then turn out onto a wire rack.
Set aside to completely cool, you may need to place in the fridge for half
How to Make Icing:
Sift sugar and cacao powder into a bowl. Add butter and boiling
water. Stir until silky smooth.
Once cake is fully cooked, cut cake into 12-15 pieces.
(Depending on how large you like the pieces)
Place shredded coconut in a flat dish or baking paper. Using
tongs, dip one piece of cake in icing. Shake off excess. Coat in coconut. Place
on a plate. Repeat till all cake is coated in icing and coconut. Stand for 1/2
hour or until set. Enjoy!
Written by Marie from @the.toddler.ingredient