JOHNSEN’S SPECIAL
4 large eggs
500 ml castor sugar
250 ml sunflower oil
10 ml vanilla essence
625 ml cake flour
15 ml baking powder
250 ml milk
Coating:
500 ml icing sugar
60 ml cocoa powder
60 ml soft butter
200 ml hot water
200 ml coconut
Beat eggs and castor sugar until sugar has dissolved. Add oil and vanilla essence and mix well. Add sifted flour and baking powder and stir to combine. Stir in milk to make a smooth dropping consistency. Spoon into a greased and lined deep 40 by 30 cm baking tin and bake at 180 degrees C for 30 minutes. Allow to cool in tin for 10 min, turn out on wire rack to cool. Cut into small squares and set aside.
Coating
Mix icing sugar, cocoa and butter to a paste, adding enough water to make a thin coating sauce.
Using a slotted spoon, dip each cake square in the sauce, then roll in coconut..Allow to set
Photo:Jacquiline Jones
