Ingredients
- 1 cup Orgran all purpose flour
- 1 cup Orgran self-raising flour
- ½ cup cornflour
- 1¼ teaspoons baking powder
- 1 cup water
- ¾ cup goat’s milk
- 1 tsp vanilla essence, to taste
- 1 cup caster sugar
- 5 tsp Orgran No Egg whisked with 240mls water until thick
- 2 cups desiccated coconut
- 2 cups icing sugar mixture
- 2/3 cup cocoa powder
- ¼ cup goat’s milk (start with slightly less)
- ¼ cup boiling water (start with slightly less)
Method
- Preheat oven to 180°C.
- Brush a 19 x 29cm square pan with melted Nuttlex or spray oil to lightly grease.
- Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
- Sift the flours together into a large bowl.
- Add the goat’s milk, water, baking powder and vanilla essence and beat for a minute until the batter is smooth and stringy. Don't overbeat.
- In a large mixing bowl, with an electric mixer, beat the sugar and No Egg mixture together until thickened and bubbly. About 1-2 minutes.
- Add the No egg sugar mixture to the batter a bit at a time.
- Use a large metal spoon to gently fold the two mixtures together until just evenly combined.
- Pour the batter into the prepared cake tin.
- Bake in preheated oven for 30 minutes or until the top starts to turn golden and the cake is cooked all the way through.
- Turn the cake onto a wire rack, cover with a clean tea towel and set aside to cool completely.
- Trim the edges of the cake and cut into squares.
- Pick off any bits that are peeling away from each square of cake.
- Spread the coconut over a plate.
- To make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl.
- Add the goat’s milk and water and stir until smooth.
- Use 2 forks or skewers to dip 1 cake square at a time into the warm icing to evenly coat.
- Allow any excess icing to drip off.
- Roll the cake in the coconut then place the cake on a wire rack.
- Repeat with the remaining cake squares.
- Set aside for 1 hour or until icing sets.
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