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An Australian treat.

1 cup butter

1 cup granulated sugar

4 large eggs (beaten)

2 cups self raising flour*

Icing (recipe follows)

1. Preheat oven to 350*F (175*C). Grease a 13 x 9 x 2-inch pan and set aside.
2. Cream butter and sugar, gradually add the eggs and mix well. Add 1/3 cup of flour at a time, stirring gently and thoroughly after each addition.
3. Place batter in pan and bake for 1 to 1 1/4 hours, decreasing the temperature to 325*F (160*C) after 30 minutes. Place on a rack to cool.

Icing

2 cups powdered sugar

2 tablespoons baking cocoa

1 tablespoon boiling water

1 teaspoon vanilla extract

1 1/2 cups sweetened shredded (desiccated) OR flaked coconut

1. Sift powdered sugar into a bowl, add boiling water and vanilla to baking cocoa and stir into powdered sugar, beat well.
2. Cut cooled cake into 24 rectangular-shaped bars and ice on all sides. This is best done using a pair of tongs and dipping the cake into the icing mixture, then roll the iced cake in the coconut, coating well. Allow to dry on a rack.

*Or you may substitute with 2 cups all purpose flour, 2 teaspoons baking powder and 1 teaspoon salt.