For the Sponge
Ingredients:
100g All-Purpose Flour
100g Sugar
100g Butter (softened)
2 eggs
1 tsp Baking Powder
few drops of Vanilla Essence
Method:
1. Combine the dry ingredients in a bowl.
2. Add the butter and mix well.
3. Add the eggs and vanilla and whisk. (if the mix is too thick, add a couple teaspoons of warm water to it)
4. Shift it to the cake pan (greased and lined with foil/butter paper).
5. Preheat the oven at 180 degree C (356 degree F) for 5 odd minutes.
6. Bake the cake mix for 20-25 minutes, until a toothpick inserted in the centre comes out clean.
7. Cut it in squares after it has cooled completely.
For the Topping
Ingredients:
250g Sugar
1 and 1/2 tbs Cocoa Powder
3-4 tbs Warm Water
250g Desiccated Coconut
Method:
1. Sift the sugar and cocoa together into a bowl.
2. Stir in water until you have a runny sauce.
3. Place this sauce into shallow cake tins.
4. Place coconut in another tin.
5. Using tongs/two forks, dip the cake squares in the chocolate sauce.
6. Remove it and allow excess sauce to drain off.
7. Roll in the coconut.
8. Place them on a wire rack to set.
If there's any problem, do comment below, i'd love to help!
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