October 22, 2017
This is the Women's Weekly classic recipe. Here Nuttelex replaces the butter content, though you'd never know.
1 teaspoon plant based Nuttelex
The Choc Icing & Coconut
375g shredded or desicated coconut
2 teaspoons plant based Nuttelex (melted)
1Preheat oven to 180ºC or 160ºC for fan forced. Grease, flour and line your rectangular cake pan 20 x 30 cm (extending paper to 3cm over edge).
2Beat eggs with an electric mixer till light. Slowly add sugar and continue beating till dissolved - approx 10 mins. Then sift dry ingredients several times, melt Nuttelex in hot water. Sift dry ingredients over egg mixture, fold into mix, and then gently fold in water and Nuttelex.
3Pour cake mixture into your prepared pan. Bake for 30 minutes or until sponge springs back when touched and you can see the sides coming away from edge of the baking tin. Let cake rest for 12 minutes before turning onto wire rack to cool.
4Trim the edges of each side of the cake and cut cake into approx 20 even pieces.
5To make chocolate icing, sift the icing sugar and cocoa into large heatproof bowl; add melted Nuttelex and milk; stir well over medium saucepan of simmering water until icing is smooth and thick enough to coat the back of a spoon. Divide icing mixture into 2 small bowls.
6Place coconut in a shallow bowl.
7Using a large fork, dip each piece of cake briefly into icing until cake is coated in icing. Hold over bowl to drain off any excess. Dip half the cake pieces in one bowl of icing and the other half in the second bowl of icing. If the icing becomes too thick, stand it over hot water while dipping, or reheat gently with a touch more milk. If necessary, strain the icing into a clean bowl.
8Toss cake squares gently in the coconut. Transfer to a wire rack; stand until set.