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5 from 1 vote


Course Cakes
Cuisine Australian
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Author Rafeeda


  • 4 large eggs at room temperature
  • 70 gm sugar
  • 50 gm butter melted
  • 1 tsp vanilla essence
  • 120 gm all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 400 gm icing sugar
  • 1/2 cup cocoa powder
  • 3/4 cup milk
  • 25 gm butter
  • Dessicated coconut as required


  • Preheat oven to 180 degrees. Line and grease an 8 inch pan.
  • Beat the eggs and sugar on high speed till pale yellow. When the whisk is lifted up, it will form ribbon consistency.
  • Add the butter and vanilla and beat in.
  • Sift the dry ingredients and add into the beaten mixture. Fold till well combined.
  • Pour into the pan and bake for 20 minutes or till skewer tested in the centre comes out clean.
  • Allow to cool in the pan and then flip onto a cooling rack to cool completely.
  • For preparing icing, add all ingredients into a bowl and keep it on the top of a simmering pot of water. Whisk till the mixture is all homogeneous and coats the back of a spoon.
  • Take off the heat and allow to cool slightly.
  • Chop the cake into 16 squares - you can take off the sides, I didn't.
  • In a plate, keep the dessicated coconut.
  • Using tongs, dip one cake piece into the chocolate icing and roll till totally covered. Drop into the coconut and using spoons, coat all sides well. Transfer to a wired rack to cool off.
  • Repeat with until all squares are done. Allow to set for around an hour.