MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: St. Helena Coconut Fingers
Categories: Cakes, Desserts, Snacks
Yield: 30 servings
10 oz Plain flour (282 g)
8 oz Sugar (225 g)
8 oz Butter (225 g)
4 lg Eggs
Vanilla essence
2 ts Baking powder
9 oz Icing sugar (250 g)
18 oz Desiccated coconut (500 g)
Red food colouring
EQUIPMENT: Flat cake tray - approximately 3 to 5 cm high to create
the fingers, Cooling rack
MAKING THE CAKE BASE: Cream the sugar and butter in a bowl until
soft and light in colour.
Add the eggs one at a time, and 1 tb of sifted flour to the mixture.
Add a few drops of the vanilla essence to the mixture. Mix well.
Add the remaining sifted flour and the baking powder. Mix well. Or
use an electric whisk.
Line the baking tray with bakery parchment.
Place mixture into a flat cake tin - bake in a moderate oven at
350°F/175°C/Gas 4 for 20-25 minutes.
MAKING THE COCONUT FINGERS: Make sure that the cake is completely
cooled from baking. Otherwise the icing will melt during decoration.
Cut the cake into fingers about 10-12 cm long by 3-5 cm wide.
Using a medium/large bowl, mix the icing sugar with water to make
the icing mixture. Start with a few drops of water, adding more as
you mix, until it has the consistency of Tomato sauce.
Add a few drops of the food colouring to the icing sugar mixture.
Mix it well.
Add the Coconut to a medium/large bowl. (Note: Depending on the
amount of cake fingers you have, might need to create more icing,
or coconut. Mix as required).
Using a fork dip the fingers into the icing sugar bowl, making sure
to cover all the sides with icing.
Then roll the fingers in the coconut bowl.
Leave to set on a plate.
Once set, enjoy with a hot beverage, or a glass of milk. Perfect
for any occasion really.
RECIPE FROM:
http://www.saintcooks.com
Uncle Dirty Dave's Archives
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