Saint Helena

Coconut Fingers


-283 g Plain Flour
-225 g Granulated Sugar
-225 g Butter or Margarine
-4 Eggs
-Vanilla Essence
-2 tsp Baking Powder
-750 g Icing Sugar
-1 kg Desiccated Coconut
-Pink or Red Food Colouring

1. Cream the butter and granulated sugar until soft.
2. Add the eggs individually, each accompanied by 15ml of flour.
3. Add one or two drops of vanilla essence and mix.
4. Add the remaining flour and baking powder and mix thoroughly.
5. Place in a parchment-lined flat rectangular cake-tin and bake at 180°C(gas mark 4) for 18-25 minutes.
6. When completely cool, cut into fingers.
7. In a med/large bowl, mix some of the icing sugar with water to make the icing mixture. Start with a few drops of water, adding more as you mix, until it reaches a tomato sauce consistency.

8. Add a few drops of food coloring to the icing, mix well.

9. Add desiccated coconut to a med/large bowl.

10. Dip each finger into the icing, covering all sides. Then roll in the desiccated coconut to cover thickly.

11. Set on a plate. Once the icing has set, serve with any hot or cold beverage.

Source: https://www.saintcooks.com/coconut_fingers_robin_richards/