500g soft butter 425g sugar
10ml vanilla essence 450g cake flour pinch of salt 20ml baking powder 200ml full-cream milk
Cream the butter in a stand mixer using the paddle attachment until pale in colour.
Gradually add the sugar and continue beating until the sugar dissolves into the butter and becomes fluffy.
Add the vanilla essence and one egg at a time with a teaspoon of the weighed flour. Beat well after each addition.
Fold in the flour, salt and baking powder with a large metal spoon alternating with the milk.
Scrape the bottom of the bowl to ensure all the ingredients are well combined.
Grease a rectangular baking tin with butter or non-stick spray, and line with baking paper.
Fill the tin with batter and use a spatula to spread evenly.
Bake in a preheated oven at 170ºC for 20 to 25 minutes or until golden brown and a skewer comes out clean when the cake is tested.
Turn on to a wire rack and cool.
250ml icing sugar
40g cocoa powder 250ml water
30g butter desiccated coconut, to coat
Combine the icing sugar and cocoa powder in a 24cm AMC Gourmet Roaster. Add a little water at a time and mix into a thick paste to break down lumps.
Add the milk and bring the mixture to the boil over a low heat. Use a spatula to scrape the base of the pot to prevent scorching and burning. Add the butter and simmer until the syrup thickens.
Reserve some of the syrup for serving.
Slice the cake into squares and dip each square into warm syrup.
Toss the square into desiccated coconut and leave to set on baking paper.
Serve warm or at room temperature with the reserved syrup on the side.
African News Agency