Ingredients
125g Butter
softened
1 cup Natvia
1 Vanilla Essence
3 Eggs
1 cup Self Raising Flour
½ cup milk
1 pinch Salt
1 cup Cacao powder
2 cups Natvia
for icing
1 tbsp Unsalted Butter
for icing
1 cup Desiccated Coconut
Equipment
- 1 20x30cm tin
- 1 baking paper
- 1 electric mixer
- 1 spatula
- 1 skewer
- 1 wire rack
- 1 sifter
- 1 bowl
- 1 tongs
- 1 forks
Instructions
- Preheat oven to 180C fan forced.
- Grease a 20x30cm tin and line with baking paper. Beat the butter, Natvia and vanilla essence for 3-5 minutes until combined. Continue to beat while adding the eggs gradually one at a time.
- Sift the 1/3 of the flour over the butter mixture and add a little milk. Continue to beat the batter until the flour and milk have combined. Continue adding flour and milk in batches while beating until combined.
- Spoon into the lined tin and spread evenly, using a spatula to smooth the top.
- Bake for about 25- 30 minutes, until a skewer inserted comes out clean.
- Remove from the oven and rest for 5-10 minutes before removing to a wire rack to cool for at least 2 hours. Cut the cake into 24 slices, trimming edges where needed.
- To make the icing, sift the cacao into a bowl and mix with the Natvia, butter and ½ cup boiling hot water until smooth.
- Using thin tongs or two forks, dunk the sponge squares into the chocolate icing and then toss in a bowl which is filled with desiccated coconut.
- Set on a wire rack to dry.
Notes
Storage
Store in an airtight container at room temperature.
Yummmy!!!!!!