4 Eggs1 cup Castor sugar90g Stork Bake or Butter½ cup Milk1 & ¼ cup FlourPinch of Salt15ml Baking powder5ml Vanilla Essence Milk chocolate coating: 1 & ¼ cup of Boiling Water80g Margerine1 & ½ cup Icing Sugar10ml Vanilla Essence45ml Cocoa Powder Decoration: Dessicated coconut
Oven should be ready at 180° . Prepare 1 large square cake pan, greased & line with baking paper. Alternatively use a greased square muffin tray. Beat eggs & castor sugar until light and fluffy. Heat margerine & milk on medium heat until boiling. Add into eggs alternatively with sifted flour & salt. Sprinkle in baking powder & vanilla essence. Pour into cake pan & bake for 15-20min. until light brown. Turn out & allow to cool, cut into squares. Combine all sauce ingredients in a saucepan & cook on medium heat until boiling, smooth. Dip each square into sauce quickly & roll in coconut.