Makes 20 – 24 cakes depending on size

Ingredients:

• 1 cup sugar
• 4 large eggs
• 1 cup cooking oil
• 1 tsp vanilla essence
• 2 & 1/2 cups cake / plain / all purpose flour
• 3 tsp baking powder
• 1/2 cup cold milk
• For the coating:
• 2 cups icing sugar
• 2 Tbsp cocoa powder
• 2 Tbsp butter, softened
• 1 cup hot water
• 1 cup or more desiccated coconut

Method:

1. Pre-heat oven to 180°C.
2. Grease a 30x20cm baking tin with butter or oil.
3. Cream eggs, sugar and oil until light and fluffy or until sugar has dissolved.
4. Add vanilla essence.
5. Add flour and baking powder and stir well.
6. Stir in milk and mix to combine until the mixture is a smooth dropping consistency.
7. Pour into prepared tin and bake for 25 minutes.
8. To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done.
9. Allow to cool slightly, turn out into a cooling rack to cool down completely.
10. Cut the cake into squares.

To complete:

1. Mix the icing sugar, butter, cocoa powder with enough water to make a thin coating sauce.
2. Dip each square of cake in the sauce, then roll in coconut.
3. Allow to set before serving
4. Decorate as desired