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Category: Desserts
Prep Time: Cook Time: Total Time:
An Australian treat, sponge cake rectangle-shaped bars are coated on all sides with a chocolate icing and then coated with sweetened shredded (desiccated) coconut.
1 cup butter
1 cup granulated sugar
4 large eggs (beaten)
2 cups self raising flour*
Icing:
2 cups powdered sugar
2 tablespoons baking cocoa
1 tablespoon boiling water
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded (desiccated) or flaked coconut
Preheat oven to 350F (175C). Grease a 13 x 9 x 2-inch pan and set aside.
Cream butter and sugar, gradually add the eggs and mix well. Add 1/3 cup of flour at a time, stirring gently and thoroughly after each addition.
Place batter in pan and bake for 1 to 1 1/4 hours, decreasing the temperature to 325F (160C) after 30 minutes. Place on a rack to cool.
For Icing: Sift powdered sugar into a bowl, add boiling water and vanilla to baking cocoa and stir into powdered sugar, beat well
Cut cooled cake into 24 rectangular-shaped bars and ice on all sides. This is best done using a pair of tongs and dipping the cake into the icing mixture, then roll the iced cake in the coconut, coating well. Allow to dry on a rack.
*Or you may substitute with 2 cups all purpose flour, 2 teaspoons baking powder and 1 teaspoon salt.
Makes 24 bars.
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Category: Desserts
Prep Time: Cook Time: Total Time:
An Australian treat, sponge cake rectangle-shaped bars are coated on all sides with a chocolate icing and then coated with sweetened shredded (desiccated) coconut.
1 cup butter
1 cup granulated sugar
4 large eggs (beaten)
2 cups self raising flour*
Icing:
2 cups powdered sugar
2 tablespoons baking cocoa
1 tablespoon boiling water
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded (desiccated) or flaked coconut
Preheat oven to 350F (175C). Grease a 13 x 9 x 2-inch pan and set aside.
Cream butter and sugar, gradually add the eggs and mix well. Add 1/3 cup of flour at a time, stirring gently and thoroughly after each addition.
Place batter in pan and bake for 1 to 1 1/4 hours, decreasing the temperature to 325F (160C) after 30 minutes. Place on a rack to cool.
For Icing: Sift powdered sugar into a bowl, add boiling water and vanilla to baking cocoa and stir into powdered sugar, beat well
Cut cooled cake into 24 rectangular-shaped bars and ice on all sides. This is best done using a pair of tongs and dipping the cake into the icing mixture, then roll the iced cake in the coconut, coating well. Allow to dry on a rack.
*Or you may substitute with 2 cups all purpose flour, 2 teaspoons baking powder and 1 teaspoon salt.
Makes 24 bars.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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