4 extra large eggs
375ml (315g) refined Castor sugar
250g butter or margarine
750ml (420g) cake flour
10ml baking powder
5ml cream of tartar (kremetart)
5ml vanilla essence
+/- 625ml (200g) dried coconut
500ml (400g) sugar
125ml (65g) icing sugar
80ml (30g) cocoa
1. Beat the eggs and sugar, melt the butter and add it to the mixture. Mix well.
2. Sift the flour, baking powder, cream of tartar, and salt together. Add the milk and essence to the butter mixture. Combine the wet and dry ingredients.
3. Spoon mixture into an oven pan of 34 x 24cm and bake for 15 to 20 minutes in a preheated oven of 180⁰C. Allow to cool and cut into squares.
4. Icing: Heat the ingredients to boiling point in a saucepan. Dip the squares in the chocolate icing and roll in the coconut.