by Ed Halmagyi


  • 135g unsalted butter
  • 200g caster sugar
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 300g self-raising flour
  • 125ml milk
  • 50g dark cocoa powder
  • 300g pure icing sugar
  • 100ml boiling water
  • 2 cup desiccated coconut


1 Preheat oven to 180°C. Combine 125g butter and the caster sugar in the bowl of an electric mixer and beat on high speed for 3 minutes, until light and creamy. Add the eggs and vanilla, then beat until smooth.
2 Fold in the flour and milk in alternate additions, and stir until a smooth batter forms, then spoon into a lined 27cm x 18cm slice pan. Bake for 35 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack, then refrigerate overnight.
3 Combine the cocoa, icing sugar, remaining butter and water in a bowl and whisk until smooth. Cut the cake into 12 pieces, then dip in chocolate icing before immediately dipping in coconut. Set aside for the icing to dry, then serve.

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