- 1 stick (8 tablespoons) of butter
- 1/2 cup of sugar
- 1 teaspoon of vanilla extract
- 2 eggs
- 2 cups of flour
- 1 tablespoon of baking powder
- A pinch of salt
- 1/2 cup of milk


- 4 cups of icing sugar
- 5 tablespoons of unsweetened cocoa powder
- 1 tablespoon of butter
- 1/2 cup of milk
- A bowl full of shredded coconut

Mix the butter with the sugar and vanilla, then add the eggs one at a time until the first one is fully integrated into the preparation before adding the second. Add the milk, then the flour, baking powder and salt. Mix well to obtain a homogeneous dough.
Pour this mixture into a previously buttered and floured rectangular mold (8 X 12 inches). I personally used to a metal frame placed on baking sheet, lined with parchment paper.

Bake for about 30 minutes in a preheated oven at 350F.
Wait until the cake is warm to unmold and let cool completely before cutting it into 24 squares (2 x 2 inches).
Then prepare the coating by mixing the icing sugar and cocoa powder in a bowl.
Melt butter in milk over low heat and add the liquid mixture to the dry ingredients. Mix well.

Using two forks, coat each square with the cake frosting then dip it in the shredded coconut to coat all sides.
Place on rack until completely dry.

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