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Makes 16


  • 185g Australian unsalted butter
  • 150g caster sugar
  • 4 eggs, lightly beaten
  • 2 cups self-raising flour
  • 1/4 cup Australian milk
  • 1/4 cup cocoa
  • 125ml boiling water
  • 600g icing sugar, sifted
  • 1/2 teaspoon vanilla essence
  • 250g desiccated coconut
Download Recipe (PDF)


  1. 1. Cream butter and sugar, gradually add eggs beating well between each addition. Add flour and milk alternately, mixing until well combined.
  2. 2. Pour mixture into a baking paper lined 23cm square slab pan. Bake at 180°C for 30 minutes. Allow to cool on a cooling rack before cutting cake into 16 blocks.
  3. ICING
  4. Blend cocoa with water and stir in icing sugar. Add vanilla essence and combine well. Ice cakes on all sides and roll in coconut. Allow to dry on cooling rack.

Nutritional Information

Nutrients per serve:
Energy (kj) 1646
Protein (g) 3
Fat, Total (g) 22
Carbohydrates (g) 49
Sodium (mg) 0
Calcium (mg) 18
Iron (mg) 0


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