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:

1. Preheat the oven to 180 degree Celsius/fan oven to 160 degree Celsius.
2. Butter and line a 15 cm square cake tin.
3. To make the sponge, put the butter, sugar, eggs, flour, baking powder and vanilla extract in a bowl and beat until smooth.
4. Turn the mixture into the prepared tin and bake for 30 mins or until a skewer comes out clean.
5. Transfer to a wire rack and cool completely.
6. To make the icing, sift the icing sugar and cocoa powder in a bowl.
7. Cut the butter into pieces and heat in a small saucepan with the milk until the butter melts.
8. Pour the liquid over the icing sugar and stir until smooth.
9. Add 2 to 3 tbsp water until it thickens.
10. Cut the cake into 16 small squares.
11. Dip the pieces in the icing and coat it with the desiccated coconut.
12. Let it dry.

Recipe courtesy of Ayeesha Riaz