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
Instructions
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.