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Categories:
base butter cocoa white sugar eggs flour vanilla almonds filling coconut condensed milk Icing flour milk butter icing sugar vanilla cocoa
Viewed: 9 - Published at: 6 years agoIngredients
- Base
- 1 cup butter or 1 cup margarine
- 3 tablespoons cocoa
- 1 1/2 cups white sugar
- 3 eggs
- 1 cup flour
- 1 teaspoon vanilla
- 1/2 cup slivered almonds
- Filling
- 3 cups sweetened flaked coconut
- 1 (10 ounce) can sweetened condensed milk
- Icing
- 11 teaspoons flour
- 1 cup milk
- 1 cup butter (room temperature)
- 1 cup icing sugar
- 1 teaspoon vanilla
- 3 teaspoons cocoa
Method
- To make the base: Cream the first amount of butter (1 cup), cocoa (3 tbsp), and white sugar.
- Add the eggs, flour (1 cup) and vanilla (1 tsp). Beat again.
- Stir in 1/2 cup slivered almonds.
- Spread on greased and floured cookie sheet and bake for 20 - 25 minutes at 350. Cool completely.
- To make the filling: Mix the coconut and sweetened condensed milk together and spread over cooled base.
- Bake 15 minutes at 350. Cool completely.
- To make the icing: Mix the second amount of flour (11 tsp) and milk. Boiluntilthickened.
- Mix the second amount of butter (1 cup), icing sugar, vanilla (1 tsp) and cocoa (1 tsp) until thick. Cool completely.
- Add the boiled mixture to the butter mixture and beat until soft and fluffy. Spread over cake.
- Chill several hours before serving.
