Recipe by Fatima SydowCourse: Dessert


  • 4 eggs

  • 1 & ½ cups caster sugar

  • 1 cup (250 ml) oil

  • 2 tsp vanilla essence

  • 1 cup (250 ml) milk

  • 2 & ½ cups flour

  • 3 tsp baking powder

  • ½ tsp salt

  • 1 & ½ cups icing sugar

  • ½ cup of cocoa powder

  • 3 tbsp. butter

  • 300 ml hot milk

  • 1 tsp vanilla essence

  • 2 cups desiccated coconut


  • Preheat the oven to 180°C and grease a square cake tin, lining the base with greaseproof paper.
  • In a bowl with an electric mixer, whisk the sugar and eggs until light and fluffy. Add the oil and vanilla essence and mix again. Next, add the dry ingredients to the mix, alternatively with the milk and mix gently with a spatula or wooden spoon until just combined.
  • Pour the batter in the tin. Bake for 30-35 minutes and when checking with a skewer it comes out clean. Leave in the tin for a few minutes to cool. Turn the cake onto a wire rack to cool completely.
  • Remove the greaseproof baking paper and cut into 16 equal-sized squares.
  • For the icing, in a saucepan, heat the milk and the butter. Remove from the heat, add the icing sugar, cocoa powder and vanilla essence and stir well. Coat the cake squares evenly, then place in the coconut and turn to coat well. Place on baking paper to set.
  • Replace the chocolate icing for a strawberry flavour. Warm strawberry jam with a little water, remove from the heat and add a drop of red or pink food colouring. You may also use apricot jam or raspberry jam.

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