|Preparation : 10 min||Resting : -|
|Cooking : 30 min||Equipment :|
|Difficulty :||Rating : 1 rates|
|Download the recipe :|
|Programmes :||accessories :|
|125||g unsalted butter, softened
|125||g caster sugar
|½||tsp vanilla essence
|3||free range eggs
|225||g self-raising flour, sifted
|1||tsp baking powder, to add to the flour
|350||g desiccated coconut
|750||g icing sugar|
|50||g unsweetened cocoa powder|
|20||g unsalted butter, softened|
|1||Preheat oven to 180 °C (170 °C fan, gas mark 4). Butter a 3cm x 20cm x 30cm|
baking tray. Line* the base with baking paper.
|2||Place the butter, sugar and vanilla in the metal bowl. Run the PASTRY/|
CAKE programme. The mixture should be pale and creamy.
|3||Fit the whisk in the metal bowl. Remove the cap. Run the EXPERT programme|
3 minutes/speed 7 (without heating). With the programme running, add the eggs
one by one, every 30 seconds. Scrape down the bowl if necessary. Continue
whisking until the programme ends. The mixture will become pale yellow and fall
in a thick ribbon when lifted with a spoon.
|4||Add the flour, baking powder and half the milk; run the EXPERT programme|
2 minutes/speed 7 (without heating). After 30 seconds, scrape down the bowl and
add the remaining flour and milk; continue whisking until the programme stops.
|5||Pour the batter into the baking tray. Bake for approximately 30 minutes or until the|
cake retracts when lightly pressed. Cool on a wire rack. Prepare the icing*.
|6||Cut the cake into 15 even pieces. Use a fork to dip each piece in the icing* until|
completely coated*; gently shake to remove excess and roll in dessicated coconut to
coat*. Place on a rack until the icing* firms.
|1||Sift icing sugar and cocoa into the metal bowl. Add the milk and butter.|
|2||Run the EXPERT programme for 2 minutes/speed 8/80 °C.|
|3||Scrape down the wall of the bowl if required and continue processing until mixture is smooth. Empty into a deep bowl.|