Makes about 4 dozen
Ingredients
DOUGH:
312 ml Self Raising Flour
3,5 ml Baking powder
0,5 ml Salt
62,5 g Butter
162,5 ml White Sugar
2 Eggs
SYRUP:
250 ml Boiling water
500 ml White sugar
0,5 ml Salt
20 ml Cocoa
10 g Butter
2,5 ml Vanilla essence
3×250 ml Coconut

Method
DOUGH:
- Preheat oven to 200°C
- Prepare two baking tins of 18x28x3cm
- Sift self raising flour, baking powder and salt together
- Beat butter and sugar until creamy
- Beat eggs one by one to butter mix and mix well after each addition
- Add sifted ingredients little by little and stir until all is well mixed
- Fill pans and bake 15-20 minutes
- Once baked, put on wire rack to cool
- Cut in blocks of 3x3cm
SYRUP:
- Mix boiling water, sugar, salt and cocoa in a pot until the sugar has melted
- Add butter and essence and stir until well mixed
- Remove from stove, Keep syrup in the pot over boiled water
- Dip blocks of cake gently and quickly in the syrup, make sure ALL sides are covered, roll into coconut and place on a wire rack
- Leave in container inside fridge