Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 16 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
16
- 2 1/2teaspoons baking powder
- 1/3 cup milk
- 3 1/2 cup pure icing sugar (see tip)
- 125grams unsalted butter, softened
- 4 cup shredded coconut
- 1/3 cup cocoa powder (plus 1/2 cup cocoa powder for chocolate icing)
- 2 eggs, lightly beaten
- 3/4 cup caster sugar
- 1 cup gluten-free plain flour
Nutrition per serving
2250kJ / 538Cal
2250 Kilojoules or 538 Calories
26% of daily energy intake*
Protein
3.9grams
Fat
28.8grams
Carbs
63.1grams
Sugars
56.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 180°C. Grease a 20cm square cake pan and line with baking paper.
Step 2 of 6
Sift flour, cocoa and baking powder into the bowl of an electric mixer.
Step 3 of 6
Add sugar, butter, eggs and milk and beat on low until combined. Increase to medium and beat until colour is pale. Spoon mixture into prepared pan and smooth top with the back of a spoon.
Step 4 of 6
Bake for 40-45 minutes or until cooked. Cool in pan for 5 minutes, then turn out onto a wire rack to cool. Use a serrated knife to cut cake into 16 squares.
Step 5 of 6
Meanwhile, make the chocolate icing. Sift icing sugar and cocoa into a bowl. Add enough boiling water (about 140ml) to mix to a smooth pouring consistency. If the icing gets too thick while coating the cake, thin with a little more boiling water.
Step 6 of 6
Place a wire rack over a baking tray. Divide coconut between 2 shallow bowls. Using a fork, dip a cake square into icing, turning carefully to coat. Roll in coconut and place on rack to set.
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