I don't know where the name comes from - they're little cakes - really yummy. They will keep for two to three days in an airtight container and don't require refrigeration.
The cakes should be made a day ahead and chilled or frozen befor icing.
1 cup (2 sticks) unsalted butter at room temperature (plus more for pans) 1 1/2 cups cake flour (not self rising) plus more for pans 2 cups sugar 2 teaspoonos vanilla extract 4 large eggs 2 teasp baking powder 1/4 teast salt 1 cup milk 1 cup jam (I use Smuckers Strawberry) 1 pound shredded sweetened coconut Chocolate icing (recipe below)
Preheat oven to 325 F. Butter two 9 x 13 pans, lining with parchament paper - butter paper and dust with flour - tap to remove excess. Set aside pans.
In bowl w/electric mixer - cream together butter and sugar until light and fluffy (approx 3 minutes). Add vanilla and eggs one at a time and beat until incorporated.
Sift together the flour, baking powder and salt, add to egg mixture in three additions, alternating milk and beginning and ending with the flour mixture.
Divide batter between the two pans. Bake until cake tester inserted into the middle comes out clean (approx 30 minutes). Cool slightly on wire racks; remove from pans and turn cakes onto racks to cool completely.
Spread one of the cooled cakes with the jam and place the other cake on tip. Using a serrated knife, cut cakes into two inch squares (approximately 24 cakes). Refrigerate overnight - or several hours(or even freeze).
Place coconut in a medium bowl and set aside. Place the bowl of chocolate icing over a saucepan filled with 2 inches of gently simmering water (to keep the chocolate icing smooth). Using a fork, dip the cakes into chocolate (one at a time) and allow excess icing to drip off. Transfer square to the bowl of coconut (I've found that just holding it over and sprinkling works better). Transfer coated square to wire rack to stand until coating has set (approx 30 minutes). Continue with all squares.
Place the milk and butter in a small saucepan over medium heat and heat until butter is melted - do not boil. Transfer to a medium heatproof bowl; add the vanilla, confectioners sugar and cocoa powder. Stir until combined.
This recipe is by no means quick & easy, but worth the time!!! +++++++++++++++++++ 12-04-02, 04:33 PM JerseyTomater Lydia, I believe they are deliciously Australia
This message has been edited. Last edited by: DorianGreyed,
