There is no mystery in preparing this traditional Australian recipe and pleasing the whole family. Check out!


  • 250 grams of self-raising wheat flour
  • 125 grams of sugar
  • 125 grams of unsalted butter
  • 4 tablespoons of milk
  • 1 teaspoon vanilla essence
  • 1 pinch of salt
  • 2 beaten eggs

Ingredients Coverage

  • 400 grams of icing sugar
  • 100 grams of cocoa powder
  • 150 ml of boiling water
  • 200 grams of grated coconut

Preparation Mode

  1. Prepare an 18 cm x 25 cm pan by greasing it and lining it with baking paper. Reserve.
  2. Preheat the oven to 190ÂșC.
  3. Using a mixer, beat the butter with the sugar until the mixture is light and fluffy.
  4. Add the eggs little by little, beating until the dough is homogeneous.
  5. Sift the flour and salt over the top and add the milk and vanilla.
  6. Pour the batter into the pan and level the surface with a spatula.
  7. Bake for approximately 30 minutes.
  8. Remove, let it cool for a few minutes, peel off the sides of the cake and turn it out onto a wire rack.
  9. Remove the paper.
  10. Let it rest for one night.

Preparation Mode Coverage

  1. In a bowl, sift the sugar and cocoa and make a well in the center.
  2. Add the water and beat until you obtain a homogeneous mixture and reach a syrup point.


  1. Cut the cake into 24 pieces.
  2. Using 2 forks, dip the cupcakes into the topping and immediately cover with grated coconut.
  3. Leave to cool on a sheet of baking paper.

Mom Tips

The butter must be at room temperature.

If you prefer, you can try making some, with burnt grated coconut.

Yield of 24 units.


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