- Flat Cake Tray (Approx. 3-5cm high)
- Cooling Rack
- 283 g Plain Flour
- 225 g Granulated Sugar
- 225 g Butter or Margarine
- 4 Eggs
- Vanilla Essence
- 2 tsp Baking Powder
- 750 g Icing Sugar
- 1 kg Desiccated Coconut
- Pink or Red Food Colouring
Making the Cake Base
- Cream the sugar and butter/margarine in a bowl until soft and light in colour.
- Mix in the eggs one at a time, and one tablespoon of sifted flour to the mixture.
- Add a few drops of the vanilla essence to the mixture. Mix well.
- Add the remaining sifted flour and the baking powder. Mix well.
- Line the baking tray with bakery parchment.
- Place mixture into a flat cake tin and bake in a moderate oven at 350F / 180c / Gas 4 for 18-20 minutes.
Making the Coconut Fingers
- Make sure that the cake is completely cooled from baking. Otherwise the icing will melt during decoration.
- Cut the cake into fingers about 7-10 cm long by 2-3 cm wide.
- Using a medium/large bowl, mix some of the icing sugar with water to make the icing mixture. Start with a few drops of water, adding more as you mix, until it has the consistency of Tomato sauce. (Note: Depending on the amount of cake fingers you have, it is best to make make a small amount of icing and make more as required).
- Add a few drops of the food colouring to the icing sugar mixture. Mix it well.
- Add some of the Coconut to a medium/large bowl.
- Using a fork or your fingers dip the fingers into the icing sugar bowl, making sure to cover all the sides of the cake with icing.
- Then roll the fingers in the coconut bowl.
- Leave to set on a plate.
- Once set, enjoy with a hot beverage, or a glass of milk. Perfect for any occasion really. Robin likes to eat as many as he can just by themselves. Whereas Emma-Jane likes hers with a nice hot cuppa.