1 c. butter
1 c. castor sugar
4 eggs, beaten
2 c. self -rising flour

Preheat oven to 180°c (350°) F, grease a lomington tin 9×13 pan. Cream butter and sugar, gradually add the eggs and mix well. Add 1/2 c. flour at a time, stirring gently and thoroughly after each addition. Place batter in pan and bake for 1 – 1/4  hours, decreasing temperature to 160°c (325°) during cooking. Place on a cake cooler rack to cool.


2 c. confectioners’ sugar
6 tsp. cocoa
3 tsp. boiling water
1 tsp. vanilla extract
1 1/2 c. shredded coconut

Sift icing sugar into a bowl, add boiling water and vanilla to cocoa and stir into icing sugar, beat well. Cut cooled cake into 24 blocks, ice on all sides (this is best done using a pair of tongs) just dip the cake into the icing mixture, then roll the iced cake in the coconut ( coating well) and allow to dry on the rack. TIP: Partly freeze the cut cake before icing – this makes it much, much easier to handle ( and no crumbs!)

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