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These small, square bit-sized cakes are from Australia and New Zealand and are eaten as an accompaniment to afternoon tea. I decided to make them for an Australian ...
2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon of salt 1/2 cup (1 stick) unsalted butter softened 3/4 cup sugar 2 eggs 1/2 cup milk 1 ...
You wil need 3 cups of unsweetened (desiccated if you can find it) coconut, finely chopped.
Remove the plastic wrap. With a knife cut a grid of squares into the cake, making cake cubes. At this point you can add jam or creme filling ...
The Victoria topping is fruity instead of the cocoa icing. Spread 1 1/2 cups of confectioners sugar on a pan and bake at 250 degrees F for 15 ...
3 tablespoons unsalted butter 2/3 cup Dutch-processed cocoa powder 3/12 cups confectioners sugar 3/4 cup milk 1 teaspoon vanilla extract Melt the butter in a double boiler over ...
Spread the coconut out on a plate or pan. Spear the cakes one at a time with a fork or skewer. Dip into preferred topping to cover completely, ...
For a super-speedy version you can purchase a pound or pongee cake and top.
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