Taken from an absolutely gorgeous book, Petit Fours – a fine selection of sweet treats. This book is a much candy for the eyes as it is for the tummy!
125g unsalted butter
230g caster sugar
1/2 tsp vanilla extract
250g self raising flour
2tsp instant coffee dissolved in 2tsp boiling water
375g icing sugar
60g cocoa powder
2tsp instant coffee powder
150ml boiling water
75g shredded coconut
90g dessicated coconut
Preheat oven to 180 degrees c. Grease and line 2 9inch baking tins, extending the paper over the sides.
Cream the butter, sugar and vanilla until fluffy. Add the eggs one at a time beating well after each addition. Sift the flour into a bowl and sir the flour into the butter mix alternating with the milk until combined and smooth. Spread half the mix over the bases of the tins and add the coffee to the remaining mix. Spread the coffee mix over the mixture in the tin carefully. Bake for 30-35 mins. Cool in the tin for 5 mins before cooling completely on a wire rack. Cut into squares.
To make the icing, sift the sugar and cocoa into a large shallow bowl. Add the butter and coffee and gradually whisk in the water until smooth. Place the shredded and desiccated coconut in a large shallow bowl and toss to combine.
Using two spoons to hold the cake squares, dip each into the icing to cover, allowing the excess to drip off. Roll each square in the coconut to cover. Repeat with each square and allow to set.Enjoy xxx