AU
Australia
Oceania
AU
Soft squares of vanilla sponge dipped in chocolate icing and rolled in coconut.
35 min + cooling
30 min
16 pieces
Medium
1 hr 5 min + cooling
1 1/2 cups (180 g) all purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 1/2 cup (113 g) unsalted butter, softened 3/4 cup (150 g) sugar 2 large eggs 2 tsp vanilla extract 1/2 cup (120 ml) whole milk 3 cups (360 g) powdered sugar 1/3 cup (30 g) cocoa powder 3 tbsp (42 g) melted butter 1/2 cup (120 ml) boiling water 2 1/2 cups (190 g) shredded coconut
1. Heat oven to 350°F (175°C). Grease and line an 8 inch square pan. 2. Whisk flour, baking powder, and salt. 3. Beat butter and sugar for 3 minutes. 4. Beat in eggs one at a time, then vanilla. 5. Add flour mixture in three additions, alternating with milk. 6. Bake for 27 to 30 minutes and cool completely. 7. Cut into 16 squares and chill for 30 minutes. 8. Whisk powdered sugar, cocoa, melted butter, and boiling water. 9. Dip each square in icing. 10. Roll in coconut and set on a rack.
SCHNAX TIP
Chilled cake is much easier to coat without crumbling.