Ingredients:
• 125 g – Unsalted butter, softened
• 125 g – Golden caster sugar-
• 2 – eggs
• 125 g – Self-rising flour
• 1 tsp – Baking powder
• 2 tsp – Vanilla extract
• Icing:
• 200 gm – Icing Sugar
• 50 gm – Cocoa powder
• 25 gm – Unsalted Butter
• 5 tbsp- Milk
• 200 gm – Desiccated coconut.
Method:
- Preheat the oven to 180 degree Celsius/fan oven to 160 degree Celsius.
- Butter and line a 15 cm square cake tin.
- To make the sponge, put the butter, sugar, eggs, flour, baking powder and vanilla extract in a bowl and beat until smooth.
- Turn the mixture into the prepared tin and bake for 30 mins or until a skewer comes out clean.
- Transfer to a wire rack and cool completely.
- To make the icing, sift the icing sugar and cocoa powder in a bowl.
- Cut the butter into pieces and heat in a small saucepan with the milk until the butter melts.
- Pour the liquid over the icing sugar and stir until smooth.
- Add 2 to 3 tbsp water until it thickens.
- Cut the cake into 16 small squares.
- Dip the pieces in the icing and coat it with the desiccated coconut.
- Let it dry.
Recipe courtesy of Ayeesha Riaz