- 1 Buttercake mix
- 25 grams Unsalted butter
- 2/3 cup Milk
- 400 grams Icing sugar
- 1/2 cup cocoa
- 2-3 cups Coconut
- Make butter cake mix to packet instructions. Pour into a lined slice tray (approx 18x28 cm) and bake for approx 25 mins at 180*C. Cool on a wire rack.
- Sift the icing sugar and cocoa together in a bowl large enough to coat cake pieces.
- On a low- med heat place milk and butter in a sauce pan to melt, don't boil.
- Add the milk mix to the icing sugar bowl and mix well.
- Add a couple of cups of coconut to another bowl.
- When cake is completely cold cut off the 4 side edges. Cut into fingers or squares. The size is up to you. Gently put your fork in the cake, dip into the icing mix, slosh until coated on all sides, I use fingers. Put the chocolate coated piece of cake into the coconut and coat on all sides. Set aside. It can be a bit fiddly and messy but I found worth the effort.
This is the original recipe for the icing I don't see how it would be enough to coat 12 pieces of cake. My recommendation is to double it for ease of coating. Doubling the icing mix also allows you to coat about 16 to 20 squares of cake with a little left over. I used a butter cake packet mix. You can use a made or bought sponge. Or see my butter cake recipe here to which you will definitely need to double the icing mix. This freezes well.