125g butter or margarine
1 cup sugar
1/2 tsp vanilla essence
1 1/2 cups self raising flour, sifted
2 eggs, lightly beaten
1/4 cup - 6 Tbsp milk
3 cups icing sugar
1/2 cup cocoa
1 Tbsp melted butter
1 cup hot milk
1 1/2 cups desiccated coconut
85g packet raspberry flavoured jelly
1 cup hot water
1/4 cup Galliano or another favourite liqueur
1 1/2 cups desiccated coconut
1. Preheat the oven to 170°C. Lightly grease and line the base of a 20cm square cake tin.
2. Beat the butter or margarine, sugar and vanilla essence together until light and creamy in colour. Add the egg a little at a time, beating well. Fold in the flour alternately with the milk. Spread into the prepared cake tin.
3. Bake in the preheated oven for 30-35 minutes or until the cake has shrunk from the sides of the tin and springs back when touched in the centre. Cool in the tin for 5-10 minutes before turning out onto a cake rack to cool.
4. When cold, cut the cake into 16- 20 even size pieces. Dip quickly into the chocolate icing or raspberry jelly, place on a cake rack to drain off excess icing before rolling into coconut.
1. Sift the icing sugar and cocoa into a wide bowl. Blend the melted butter with the hot milk and then stir into the icing sugar. The icing should be a smooth consistency. Add more milk if necessary.
1. Dissolve the jelly crystals in the hot water. Allow to cool and then stir in the Galliano. Once the mixture thickens to pouring consistency it is ready to use.
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