By Farzana Kumandan @sprinklesandspicect
¾ Cups Sugar
½ Cup Oil
1 Tablespoon Vanilla Essence
1 ¼ Cup Flour
2 Teaspoons Baking Powder
½ Cup Milk
In a mixing bowl add the eggs and sugar and whisk together until light and creamy.
Add in the oil and vanilla essence and mix until well combined.
Sift in the baking powder and flour.
Add in the milk and mix until smooth and lump free.
Transfer to a medium size rectangle Pyrex dish and line the dish with baking paper.
(This ensures a smoother square)
Bake in a preheated oven on 180 degrees.
Bake for 25-30 minutes or until golden brown or a toothpick comes out clean.
Once completely cooled, cut in squares, dip in the cooled strawberry sauce and roll in coconut.
For the Strawberry Sauce
1 Cup Strawberry Jam
2-3 Drops Pink Food Colouring
½ Cup Warm Water
2 Cups Fine Coconut
Stir the Jam with a spoon until smooth.
Add the food colouring and water and mix together and allow to cool completely..
Give it a quick dip in the sauce, let the excess liquid drip and roll in coconut.
Tip cake and sauce must be cool and not warm.
Don’t dip for too long, it will make the cake soggy.
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