MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: St. Helena Coconut Fingers
Categories: Cakes, Desserts, Snacks
Yield: 30 servings
10 oz (283 g) Plain Flour
8 oz (225 g) Sugar
8 oz (225 g) Butter
4 lg Eggs
Vanilla essence
2 ts Baking powder
9 oz (250 g) Icing sugar
18 oz (500 g) Desiccated Coconut
Red food colouring
EQUIPMENT: Flat cake tray - approx. 3-5 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 one tablespoon 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 350oF/175oC/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.
Makes about 30 Fingers. (Depends on the size you cut them)
RECIPE FROM: http://www.saintcooks.com
Uncle Dirty Dave's Archives
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... "I had the right rib, but it musta been the wrong sauce" - Dr. John
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