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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Just a little something I make for my kids to take to school. I use half the amount of cocoa in the icing so it's not too strong. Ingredients:
125 g butter |
1/2 cup brown sugar, firmly packed |
1 cup shredded coconut |
1 egg, lightly beaten |
1/2 cup plain flour (all purpose) |
1/3 cup self-raising flour |
1 tablespoon cocoa |
1 cup icing sugar |
1/2 tablespoon cocoa |
1 teaspoon soft butter |
1 1/2 tablespoons milk |
little extra shredded coconut |
Directions:
1. Place butter, sugar, coconut, egg, sifted flours and cocoa in a bowl. Mix very well.
2. Press mixture into a greased 20cm x 20cm cake pan, I like to line it with baking paper. This makes it easier to get out of the pan.
3. Bake in a 180°C or 350°F oven for 15 minutes. The original says 20, but I find it comes out a bit dry.
4. Allow to cool a little on a cake rack while you prepare the Icing.
5. ICING:.
6. Sift icing and cocoa into a small bowl stir in butter and enough milk to make it just spreadable, dough constancy, not runny.
7. Spread onto slice while it's still warm.
8. Sprinkle with a little extra coconut.
9. Once cool, slice into finger shape slices about 3x1-inch. This keeps well in either pantry or fridge in an air tight container. Even though I don't think it will last long enough.
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