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A sweet treat to celebrate Australia Day

  • Feeds 16 Feeds 16
  • Ready in 50 minutes

Each serving contains

  • Energy
    1571kj 375kcal
  • Fat
    High 25%
  • Saturates
    High 57%
  • Sugar
    High 44%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 50g

Bring Co-op to your front door

Big Bag Option


  • 225g Co-op unsalted butter, at room temperature
  • 225g Fairtrade caster sugar
  • 225g self raising white flour
  • 3 Co-op British free range eggs
  • 1 tbsp vanilla extract
  • ½ tbsp lemon zest
  • 50g Co-op Fairtrade cocoa powder
  • 400g Fairtrade icing sugar
  • 100g Co-op desiccated coconut


  1. Preheat the oven to 200°C/fan 180°C/gas 6 and line a square 20cm baking tin with greaseproof paper
  2. Put the butter, caster sugar, flour, eggs, vanilla and lemon zest in a large bowl
  3. Add 2 tbsp water and beat together with a handheld electric whisk until you have a smooth batter
  4. Transfer the batter to the tin and bake in the oven for 30-35 mins, until springy to the touch
  5. Allow the cake to cool completely in the tin
  6. Once cool, remove from the tin, keeping the greaseproof paper on, and freeze for 1 hour
  7. While the cake is freezing, add the cocoa powder, icing sugar and 110ml water to a bowl and mix until smooth
  8. Once the cake is frozen, cut into squares, dip in the cocoa mix and then roll in the desiccated coconut
  9. Leave on a wire rack to cool until set

*timings plus cooling and freezing

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