- Preparation Time; 20 minutes
- Cooking time; 30 minutes
- 125g unsalted butter, at room temperature
- 125g caster sugar
- Two eggs, lightly beaten
- 250g self-raising flour pinch of salt
- Four tablespoons milk
- One teaspoon vanilla extract
For the icing
- 400g icing sugar
- 100g cocoa powder
- 150-175 ml boiling water
- 200g desiccated coconut
A word of encouragement from a teacher to a child can change a life. A word of support from a spouse can save a marriage, an expression of support from a leader can inspire a person to reach her potential
– John C. Maxwell.
- Beat the sugar and butter together in a mixing bowl until pale and creamy, beat in the eggs, a little at a time, until incorporated, sift in the flour and salt and fold into the creamed mixture with the milk and vanilla. Alternatively, beat all the cake ingredients together in a food processor until smooth.
- Transfer the mixture to an oiled and base-lined cake tin, spread the surface level with a palette knife and bake in a preheated oven, 190oC, set timer for 30 minutes until risen and firm to the touch, leave the cake to cool in the tin for 5 minutes then loosen the edges, turn out on to a wire rack and peel off the lining paper, leave out overnight.
- Make the icing, sift the icing sugar and cocoa powder into a bowl, make a well in the centre and beat in the boiling water to make a smooth chocolate icing with a pouring consistency.
- Cut the cooled cake into 24 pieces, use two forks to dip each cupcake into the icing and then immediately coat with the coconut all over, leave to set on baking paper.