420g (500ml) Huletts Castor Sugar
4 extra large eggs
250ml (1 cup) sunflower oil
5ml (1 t) vanilla essence
420g (750ml) cake flour
15ml (1 tbsp) baking powder
3ml (½t) salt
125ml (½ cup) Milk
600g (750ml) Huletts White Sugar
80g (200ml) cocoa powder
375ml (1½ cups) hot water
Desiccated coconut, for coating
Preheat the oven to 180 deg C. Grease and line a 25 x 30cm oven tray.
Beat the sugar and eggs together until light and fluffy.
Add the oil and vanilla essence, and mix well.
Sift the flour, baking powder and salt together and add to the egg mixture alternately with the milk.
Spoon the mixture into the prepared tray and bake for 30-35 minutes or until a cake tester inserted comes out clean. Allow to cool and cut into squares.
Place the sugar, cocoa, and water in a saucepan and bring to the boil while stirring.
Remove from heat and add the butter.
Recipe courtesy of www.hulettssugar.co.za