Ingredients
Original recipe: 16 small squares. Ingredient amounts scale below; the method is written for 16 servings. For larger amounts, use separate batches and check doneness.
- 170 gAll-purpose wheat flour
- 145 gButter
- 140 gSugar
- 3 eachEggs
- 190 mlWhole milk
- 1 ½ tspBaking powder
- 1 tspVanilla extract
- ¼ tspSalt
- 180 gPowdered sugar
- 30 gUnsweetened cocoa powder
- 180 gUnsweetened desiccated coconut
Make it
- Heat the oven to 350°F/175°C and line a 20 cm square pan. Beat 125 g softened butter and the sugar until pale, then beat in eggs one at a time and add vanilla.
- Combine flour, baking powder and salt. Fold into the butter mixture alternately with 80 ml of the milk. Spread in the pan.
- Bake for 25–30 minutes until a skewer comes out without wet batter. Cool in the pan for 10 minutes, then on a rack for at least 50 minutes. Cut into 16 squares.
- Sift powdered sugar and cocoa into a bowl. Heat the remaining milk with the remaining butter until steaming, then whisk into the sugar mixture to make a thin coating.
- Using two forks, briefly dip each cake square in the cocoa mixture, let excess drip away and roll in coconut. Set on a rack for 30 minutes.
- Serve once the coating has settled. Store covered in the refrigerator and allow to soften briefly before serving.
Ingredients, recipe context & sources
Ingredient flags: Wheat, Milk, Eggs. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.