125g butter, softened
¾ cup white sugar
1 teaspoon vanilla extract
2 cups self-raising flour
¾ cup milk
Directions to Cook:
Preheat oven to 160°.
Beat butter, sugar and vanilla extract together until pale and creamy. Add lightly beaten eggs and mix well. Fold in sifted dry ingredients alternately with the milk. Lightly beat mixture until smooth.
Pour into greased and lined 23 cm square tin. Bake in moderate oven 35-40 minutes or until golden and cooked in the centre. Turn out on a wire rack to cool.
Refrigerate butter cake overnight or until firm.
3 cups icing sugar
½ cup cocoa
3 cups desiccated coconut
In a large mixing bowl, combine icing sugar, cocoa and softened butter. Gradually add ½ cup boiling water and mix to a smooth consistency (the icing will be quite thin). Put coconut into a separate bowl.
Cut cake into 16 squares (quarters and then quarters again).
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.