Berenice Brown of East London shares her recipe for this easy-to-make Australian treat.
24-28 squares Preparation time: 15 minutes Baking time: 30-35 minutes Heating time: 10 minutes
500 ml (2 c) castor sugar 4 large eggs
250 ml (1 c) cooking oil 5 ml (1 t) vanilla essence 750 ml (3 c) flour, sifted 15 ml (1 T) baking powder 250 ml (1 c) milk
250 ml (1 c) boiling water 60 ml (¼ c) sugar
60 ml (¼ c) cocoa powder 15 ml (1 T) butter
desiccated coconut for coating
Preheat the oven to 180 °C. Grease a
30 x 20 cm baking tin.
1 Vanilla sponge Whisk the castor sugar and eggs in a bowl until light and fluffy.
Add the oil and vanilla essence and mix well. 2 Sift the flour and baking powder together. Mix into the egg mixture, alternating with the milk. Pour into the baking tin.
3 Bake for 30-35 minutes. Allow the cake to cool completely.
4 Chocolate coating In a saucepan, slowly heat the water, sugar, cocoa powder and butter, stirring occasionally, until the sugar has dissolved and the mixture starts to boil. Allow to cool.
5 To finish Cut the cake into 4 cm squares. Dip the squares in the chocolate on each side then roll in coconut to coat.