Coconut Cake Squares
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
15
- For the cakes
- 1 cup butter (heaped)
- 1 cup caster sugar
- 1 unwaxed Orange (finely grated zest)
- 3 eggs (beaten)
- 1 ¾ cups self-rising flour
- ½ cup milk
- For the icing
- 3 ½ cups powdered sugar
- ¼ cup cocoa powder
- 1 Tbsp unsalted butter
- ½ cup boiling water
- For the coating
- 2 cups Shredded coconut
- 2 unwaxed Oranges (finely grated zest)
Preparation steps
1.
For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 20cm x 30cm |8"x 12" baking tin and line with non-stick baking paper.
2.
Beat together the butter, sugar and orange zest in a mixing bowl until light and fluffy. Gradually beat in the eggs until blended.
3.
Sift in half the flour and stir in with half the milk. Repeat with the remaining flour and milk until combined.
4.
Spoon into the tin and smooth the top. Bake for about 30 minutes, until a skewer or cocktail stick inserted in the centre comes out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
5.
For the icing: sift the icing sugar and cocoa into a bowl. Beat in the butter and water until smooth.
6.
Cut the cake into 15 pieces. Mix together the coconut and orange zest.
7.
Using a fork, dip 1 cake into the icing. Shake off excess, then toss in the coconut and orange zest. Place on a wire rack. Repeat with the remaining cakes, icing and coconut and leave to set.
