1. Cake: 2. Preheat oven to 375°F. 3. Grease and flour an 8x12 inch rectangular pan. 4. Sift together the flour, baking powder, and salt. Set aside. 5. In a large bowl cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy. 6. Add the eggs one at a time, beating well after each egg. 7. Add the flour mixture alternately with the milk; beat well. 8. Pour the batter into the pan. 9. Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. 10. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before Icing. 11. Icing: 12. In a large bowl, combine confectioners' sugar and cocoa. 13. In a saucepan, heat milk and 2 teaspoons butter until the butter is melted. 14. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, Icing. 15. Puting It All Together: 16. Cut the cake into 24 squares. 17. Place coconut in a shallow container. 18. Using a fork, dip each square into the icing, then roll it in the coconut. 19. Place onto a rack to dry. The icing will drip, so place something underneath to catch it. 20. Continue for each piece. ---------------------------------------------------------------------------
Nutrition
Ingredients
