4 tbsp. castor sugar
1 tsp. vanilla essence
125g Fielders cornflour (wheaten cornflour)
1 teaspoon baking powder
25g butter, melted
200 g icing sugar
1 tablespoon cocoa
1 teaspoon butter, melted
Beat eggs until frothy.
Add the sugar slowly, continuing to beat the mixture.
Add vanilla essence. Beat for a further 5 minutes or until eggs have become white and fluffy.
Sift flour and baking powder three times.
Fold flour and butter gently into egg mixture.
Pour the mixture into a greased, lined lamington tray (27 x 20 cm)
Bake in a preheated 200C for 15 – 20 minutes.
Turn out and cool on a wire rack.
Combine icing sugar, cocoa and butter together in an enamel bowl, adding a little boiling water to make mixture runny.
Stand over bowl of boiling water to keep icing mixture liquid.
Cut cake into squares, skewer each with a fork and with a knife coat with icing mixture.
Roll in coconut, coating evenly.
Sit on waxed paper to dry.