225g softened butter
175g caster sugar
2 eggs
6 tablespoons milk
1 teaspoon vanilla essence or extract
225g self-raising flour
For the icing:
115g icing sugar
1 tablespoon cocoa powder
2 tablespoons warm water
30g desiccated coconut
a baking tray 18 x 28cm
Oven temperature:170°C
- Put the butter and sugar in a bowl. Beat them together with a wooden spoon until thick and creamy.
- Beat the eggs, then add them to the butter mixture bit by bit. Stir in the milk and vanilla essence or extract.
- Sift the flour into a bowl. Fold it gently into the cake mixture with a metal spoon. Do not beat it.
- Grease and line the baking tray. Pour in the mixture and smooth the top with a knife.
- Bake the cake for 25 to 30 minutes, until it is golden brown. Take it out of the oven and let it cool a little.
- Cut the cake into 7cm squares. Use a spatula to lift them onto a wire rack. Leave them to cool.
- Sift the icing sugar and cocoa powder into a small bowl. Add the water, to make smooth, runny icing.
- Spread icing onto the top of each square, letting it run down the sides. Sprinkle a little coconut over each one.
