ingredients:
135g unsalted butter
200g caster sugar
2 eggs
1 tsp pure vanilla extract
300g self-raising flour
125ml milk
50g dark cocoa powder
300g pure icing sugar
100ml boiling water
2 cup desiccated coconut
how to make it?
1 Preheat oven to 180°C. Combine 125g butter and the caster sugar in the bowl of an electric mixer and beat on high speed for 3 minutes, until light and creamy. Add the eggs and vanilla, then beat until smooth.
2 Fold in the flour and milk in alternate additions, and stir until a smooth batter forms, then spoon into a lined 27cm x 18cm slice pan. Bake for 35 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack, then refrigerate overnight.
3 Combine the cocoa, icing sugar, remaining butter and water in a bowl and whisk until smooth. Cut the cake into 12 pieces, then dip in chocolate icing before immediately dipping in coconut. Set aside for the icing to dry, then serve.
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