Ingredients :

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Cake
# 1 cup butter
# 1 cup caster sugar
# 4 eggs, beaten
# 2 cups self raising flour

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Method :

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Preheat oven to 180C (350F). Grease a slab cake pan or line with non-stick cooking paper. Cream butter and sugar, gradually add eggs and mix well. Add flour alternately, about 1/3 at a time; stir gently and thoroughly. Place batter in pan, and bake for 1 - 1 1/4 hours, decreasing temp to 160C (325F) during cooking. Place on a wire rack to cool
Frosting

# 2 cups icing sugar
# 2 Tbsp cocoa
# 1 Tbsp boiling water
# 1 Tbsp vanilla

Directions

Sift icing sugar and into an bowl. Add boiling water and vanilla to cocoa and stir into icing sugar; beat well.

Cut cooled cake into 24 blocks. Ice on all sides and roll in 1 1/2 cups coconut. Allow to dry on wire rack.