1hr 15mins


  • For the Cakes
  • 125g (½ cup) Ballantyne Cultured Unsalted Butter
  • 225g (1 cup) caster sugar
  • 1 tsp vanilla extract
  • 3 eggs, beaten
  • 200g (1 ¾ cups) self-raising flour
  • 110ml milk
  • For Icing
  • 1 tbsp Ballantyne Cultured Unsalted Butter
  • 350g (3 ½ cups) icing sugar
  • 25g (¼ cup) cocoa powder
  • 112ml (½ cup) boiling water
  • For Coating
  • 200g (2 ½ cups) desiccated coconut



Step 1
Heat the oven to 180°C (160° fan) . Grease a deep 20cm x 30cm baking tin and line with non-stick baking paper.
Step 2
Beat together the butter, sugar and vanilla in a mixing bowl until light and fluffy. Gradually beat in the eggs until blended.
Step 3
Sift in half the flour and stir in with half the milk. Repeat with the remaining flour and milk until combined.
Step 4
Spoon into the tin and smooth the top. Bake for about 30 minutes, until a skewer or cocktail stick inserted in the centre comes out clean.
Step 5
Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
Step 6
For Icing: Sift the icing sugar and cocoa into a bowl. Beat in the butter and water until smooth.
Step 7
Cut the cake into 15 pieces.
Step 8
Using a fork, dip one cake into the icing. Shake off excess, then toss in the coconut. Place on a wire rack.
Step 9
Repeat with the remaining cakes and leave to set.