450ml self-raising flour, sifted
1ml salt
200ml castor sugar
2 extra large eggs
175ml milk
125ml butter or margarine, softened
5ml vanilla essence
100g dark chocolate, melted
500 ml desiccated coconut

Chocolate Icing ingredients

4 cups icing sugar, sifted
75 ml cocoa, sifted
125 ml milk

  • Place flour and salt in mixing bowl, add sugar, eggs, milk and butter
  • Beat for 2 – 3 minutes or until well blended.
  • Pour half the mixture into another mixing bowl.
  • Add vanilla essence to one half and chocolate to the other.
  • Pour vanilla mixture into greased and lined 230mm square baking pan.
  • Pour chocolate mixture to create marbled effect.
  • Bake at 180 ÂșC for 30 – 40 minutes or until skewer inserted into centre comes out clean.
  • Turn out onto cooling rack.

Chocolate icing method
  • Place icing sugar and cocoa in saucepan over hot water; gradually add milk, stirring until smooth.
  • Trim crusts from cake.
  • Cut into 20 to 25 squares, dip into chocolate icing and then into coconut.
  • Allow to set on cooling rack.
Makes about 20 – 25 squares.


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