Woman's Day
Ingredients
Icing
Method
1.Preheat oven to moderate. 180°C. Lightly grease a 20 x 30cm slice pan. Line base with baking paper.
2.In a large bowl, beat butter. sugar and vanilla together using an electric mixer, until pale and creamy.
3.Add eggs one at a time, beating well after each addition. Scrape down sides of bowl.
4.Lightly fold flour into creamed mixture alternately with milk, beginning and ending with flour.
5.Spoon mixture into prepared pan, smoothing top. Bake for 30-35 minutes until cooked when tested. Cool in pan for 5 minutes, before turning onto a wire rack to cool completely. Cut cake into 20 3cm x 10cm fingers.
6.To make the icing; in a large heatproof bowl, sift icing sugar and cocoa together. Gradually add milk and butter. Mix until smooth. Place over a saucepan of gently simmering water and heat gently, stirring, until mixture thickens slightly and coats the back of the spoon. Keep warm.
7.Spread coconut on a large plate. Using 2 forks, coat cake fingers in icing. Drain off excess and roll in coconut. Place on a wire rack. Chill until set.
If preferred, use a slab sponge or madeira cake, or use packet mix and follow the packet directions.
Note
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