Ingredients
Pastry:
- 125g Soften butter
- 300g Sugar
- 2 tsp. Almond essence
- 4ea. Eggs
- 330g Flour
- 4 tsp. Baking powder
- 190ml Milk
Icing:
- 375ml Water -60g Butter
- 400g Icing sugar
- 2tbsp. Cocoa powder
- 1tbsp. Coffee granules
Cream:
- 250ml Fresh cream
- 4 tsp. Almond essence
Assembly:
- 500g Desiccated coconut
Preparation method
Cake:
- Preheat oven 180C
- Grease and line square muffin tins
- Cream butter and sugar
- Beat in eggs and almond essence
- Fold in dry ingredients with milk
- Pour batter into tin
- Bake for 15 to 20 minutes
- Remove from oven and cool in fridge
- Cut into squares
Dipping Icing
- Heat water and butter
- Add sifted dry ingredients
- Mix until dissolved
- Simmer over medium heat for 10 minutes
- Keep warm until needed
Cream:
- Whip cream with almond essence until firm to pipe
- Put in piping bag with star piping tip
Assembly:
- Dip squares in icing
- Roll in coconut
- Cut in half, horizontally
- Pipe cream in the middle and sandwich
- Set in fridge