A Perfect Pantry

Ingredients

• 6 59g free range eggs
• 1 cup caster sugar sifted
• 1/2 cup self raising flour sifted
• 1/2 cup plain flour sifted
• 1/2 cup corn flour sifted
• 2 cups shredded coconut
• ¾ teaspoon bi-carbonate soda

Icing

• 2 cups pure icing sugar sifted
• 1/4 cup cocoa powder sifted
• 1/4 cup dark chocolate melted
• 1/4 cup milk warmed

Directions

1. Preheat a fan forced oven to 170°C.
2. In a clean bowl, whisk the eggs until lightened in colour. Add the sugar gradually and then continue to whisk until sugar is completely dissolved.
3. Add the flours, bi carb and 1 tablespoon of boiling water. Fold until combined.
4. Pour into a lined baking tray 19cm x 29cm and place into the oven for about 20 minutes. Allow to cool.
5. In a bowl, combine the icing sugar, cocoa, chocolate, milk and 2 tablespoons boiling water. Whisk until combined. Place the shredded coconut onto a dinner plate.
6. Slice the edges off of the cake and then cut into 20 pieces. Dip each piece into the chocolate mixture and then into the shredded coconut.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Hand Mixer
• PowerMIx Combo Stand Mixer
• Hot Top Mini-Oven