1. Preheat oven to 150°C Grease and flour 2 20x15cm sponge tins. 2. Cream butter and sugar together in a food processor or using a hand mixer, then add eggs one at a time while mixing. 3. Add vanilla essence, then sieve in together the flour and baking powder slowly adding milk. 4. Pour mix into tins and bake for about 1 hour until a skewer comes out clean. 5. Turn into a wire rack to cool. 6. To make the icing sieve the icing sugar and cocoa together into a large bowl. Add milk and boiling water then stir until smooth. 7. Soread coconut onto a large platter. 8. Cut cakes into sqaures and using 2 forks dip into the chocolate icing, ensuring a even coating. 9. Then drop into the coconut and coat. 10. Repeat for each sponge square. Leave for about an hour before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
