Preheat oven to 180C/350F (or fan forced 160C/320F).
Sift flour and baking powder together.
Grease a 20 cm x 30 cm / 8″ x 12″ cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).
Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy – about 1 1/2 to 2 minutes.
Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
(note thd would whip the egg whites separately)
Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.
PREPARE CAKE TO COAT
Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours.
ICING
Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery.
COATING
Place coconut in a shallow bowl or pan with a largish surface area
Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
Repeat with remaining sponges.
Stand for 1 to 2 hours, or until set. Then serve with tea and coffee!
1 comment
been ages since ive had these as not many places in the uk sell them or any.
this is v1, next time to make them lighter i would whip up the egg whites separately.
anyways these are just has how i remembered them!
serves 8-15 pieces depending on the size cut.
Ingredients
BUTTER SPONGE
125 g / 4.5 oz unsalted butter , softened
1 cup (220g) caster sugar
1/2 tsp vanilla extract
3 eggs , room temperature
1 3/4 cups (260g) flour , plain/all purpose, sifted
3.5 tsp baking powder
1/2 cup (125 ml) milk (low or full fat)
ICING
4 cups (480g) icing sugar (confectionary sugar), sifted
1/3 cup (22g) cocoa powder
1 tbsp (15g) unsalted butter
150ml (1/2 cup + 2 tbsp) boiling water
COATING
3 – 4 cups desiccated coconut
BUTTER SPONGE
Preheat oven to 180C/350F (or fan forced 160C/320F).
Sift flour and baking powder together.
Grease a 20 cm x 30 cm / 8″ x 12″ cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).
Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy – about 1 1/2 to 2 minutes.
Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
(note thd would whip the egg whites separately)
Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.
PREPARE CAKE TO COAT
Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours.
ICING
Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery.
COATING
Place coconut in a shallow bowl or pan with a largish surface area
Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
Repeat with remaining sponges.
Stand for 1 to 2 hours, or until set. Then serve with tea and coffee!