“Kitchen Krafts,” Friend, May 2008, 23
Read about Gabriella Willson from Australia on page 20. Then try this sweet treat from Down Under.
1 cup butter
1 cup sugar
4 large eggs (beaten)
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups powdered sugar
1/4 cup boiling water
2 teaspoons milk
1 teaspoon vanilla extract
2 tablespoons baking cocoa
2 cups shredded coconut
In a large bowl, cream the butter and sugar. Add the eggs and mix well. In a separate bowl, mix the flour, baking powder, and salt. Slowly add the flour mixture to the butter mixture and mix well.
Pour the batter into a 9 x 13-inch (23 x 33-cm) pan coated with nonstick spray. Bake at 350°F (177°C) for 30 minutes. Allow cake to cool completely on a wire rack.
Sift powdered sugar into a bowl. In another bowl, add boiling water, milk, and vanilla to the baking cocoa and mix. Stir cocoa mixture into the powdered sugar. Beat well.
Cut the cooled cake into 16 squares. Use tongs to dip the cake pieces in the chocolate mixture. Then dip the chocolate-covered cakes in coconut. Allow cakes to dry on a rack before serving.