With Purim approaching, consider what to include in your mishloach manot this year — sending homemade and elegantly designed parcels to friends and family is essential on Purim!
Preheat oven to 350˚. Line an 8x8-inch square baking dish with baking paper.
In a clean bowl, mix together flour, baking powder and salt.
In a separate bowl, soften the butter using a mixer. Add in the sugar and mix together for 2 to 3 minutes. Add in the egg and vanilla extract, and mix again.
Add 1⁄3 of the flour mixture into the butter mixture and stir well. Then, add 1⁄4 cup of milk into the mixture and stir together. Repeat using the remainder of the flour, butter and milk, and mix well.
Pour the batter into the baking pan and use a spatula to smooth out the batter. Bake for about 25 minutes, until the cake is golden brown. Test whether the center is fully baked using a toothpick.
Remove the cake from the oven and let cool for about 10 minutes. Then, remove the cake from the pan and set it upside down to fully cool on a rack.
Once fully cooled, slice the cake into small cubes. Transfer into an airtight container and store in the refrigerator for several hours.
To prepare the icing: Set up a double boiler and heat the powdered sugar, cocoa, butter and milk and mix them together into a thick sauce. Remove from heat.
Place shredded coconut into a shallow bowl.
Dip each piece of cake into the icing and coat with shredded coconut. Place the pieces onto a cookie sheet and repeat using the entire cake.
Recipe courtesy of IMP Group.