- 150 g Self-Raising Flour (Maida)
- 35 g Cornflour
- 25 g Butter
- 80 ml Boiling Water
- 150 g Caster Sugar
- 4 Eggs
- 375 g Icing Sugar
- 30 g unsweetened Cocoa Powder
- 90 ml Milk
- 50 ml Boiling Water
- 20 g Butter
- 270 g Coconut (desiccated)
- Preheat the oven to 350 degrees F.
- Butter a (8X9-inch) cake tin and line it with a baking paper. Set aside.
- Shift together the self-raising flour and cornflour 2-3 times making sure that there are no lumps. Set aside.
- Dissolve 25g of butter in boiling water.
- Whisk the eggs using an electric mixer on high speed until light and fluffy.
- Mix in the caster sugar a little at a time, beating continuously, until the mixture is smooth.
- Gradually add the flour mixture, whisking constantly with a large spoon, until well combined.
- Pour butter-water mixture into the egg-flour mixture. Mix well.
- Transfer the batter into the prepared cake tin.
- Bake in the preheated oven at 350 degrees F for at least 20-25 minutes and then go for toothpick test.
- Remove the cake from oven and rest in tin for 5 minutes. Turn the cake out over a kitchen towel.
- Cool slightly and cut into 9 even squares. Set aside and allow cooling.
- Prepare the icing now.
- Dissolve the butter in boiling water.
- Mix-in the cocoa powder and milk. Stir well.
- Whisk-in icing sugar.
- Dip the cake squares into icing mixture and coat with desiccated coconut from all the sides. Shake-off the excess coconut.
- Arrange on a platter and allow drying.
- Serve with a cup of tea.