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125g
3/4 cup
2
1/2 tsp
2 cups
1/2 cup
250g
Mock Cream
2 tbsp
1/4 cup
60g
Chocolate Icing
500g
1/4 cup
1/3 cup
1 tsp |
butter
caster sugar
eggs
vanilla essence
self-raising flour, sifted
milk
desiccated coconut
water
sugar
butter
few drops vanilla essence
icing sugar
cocoa
boiling water
butter
few drops vanilla essence |
Method :
- Preheat oven to 180C, grease and
line an 18 x 28cm shallow tin.
- Cream butter and sugar together
until light and fluffy.
- Add eggs one at a time, beating
well after each addition.
- Add vanilla, fold in flour
alternately with milk, beginning and ending with flour.
- Pour into prepared tin, bake 30
minutes or until cooked when tested.
- Cool on a wire rack.
- Store overnight, slice cake in
half horizontally.
- To prepare cream: heat water and
sugar in small pan, stirring until mixture boils.
- Remove from heat and cool, cream
butter in a small bowl using an electric beater.
- Pour cold syrup in a thin stream
into butter, beat well.
- Flavor with vanilla, spread base
of cake with mock cream.
- Place other layer on top, chill
until cream sets firm.
- Cut into 24 pieces.
- To prepare icing: sift icing sugar
and cocoa into bowl.
- Stir in remaining ingredients, mix
until smooth.
- Dip pieces into chocolate icing.
- Roll immediately in coconut, stand
on a wire rack until set.
- Store in an airtight container
until required.
Makes about 24
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