Coconut Cake Bites
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
24
- For the cake
- 1 ½ cups butter
- 1 ¼ cups caster sugar
- 3 eggs (beaten)
- 9 Tbsps milk
- 1 tsp vanilla extract
- 3 ¼ cups self-rising flour
- For the icing
- 1 cup Raspberries
- ⅔ cup boiling water
- 6 cups powdered sugar
- pink Food coloring
- To decorate
- 4 cups Shredded coconut
Product recommendation
Stir in the flour gently (don't beat) with a metal spoon. Overworking the mixture results in a leathery sponge.
Preparation steps
1.
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease and line a 4 cm-deep baking tin, 22 x 33cm| 9" x 11" with non-stick baking paper.
2.
Beat the sugar and butter in a mixing bowl until thick and creamy.
3.
Gradually beat in the eggs a little at a time. Stir in the milk and vanilla. Gently fold in the flour until incorporated.
4.
Pour the mixture into the tin and smooth the top. Bake for 25-30 minutes, until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
Trim the edges off the cake and cut into 24 squares.
6.
For the icing: crush the raspberries in a bowl with a fork, stir in 2 tablespoons boiling water and allow to cool for 5 minutes.
7.
Sieve the raspberry mixture into a bowl, discarding the solids.
8.
Sift the icing sugar into a bowl. Whisk in the raspberry liquid and enough boiling water to form a smooth thick coating icing. Stir in the food colouring.
9.
Spread the coconut over the base of a tray
10.
Dip 1 cake square at a time into the icing, turning quickly to coat and allowing the excess to drip back into the bowl.
11.
Roll in coconut and place on a wire rack to set.
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