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.
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