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11/2 cups self-rising flour sifted3/4 cup (165g) caster (superfine) sugar125 grams unsalted butter2 eggs1/3 cup (80ml) milk2 teaspoons vanilla extract1/3 cup (25g) shredded coconut250 grams sour cream for the chocolate ganache icing200 grams dark chocolate & melted for the icing
An Australia Day favorite from Donna Hay Magazine.
Preheat oven to 160°C (325°F). Place the flour, sugar, butter, eggs, milk, and vanilla in the bowl of an electric mixer and ...