Goodtoknow july 16 2019 12 37 pm. A seperate bowl with the coconut in it. Ingredients 283 g plain flour 225 g 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. Spoon the mixture into the piping pastry bag and pipe finger shapes directly onto the prepared baking sheets leaving a little space for spreading between each one. A bowl with the condensed milk in it.
Cut the cake into fingers about 7 10 cm long by 2 3 cm wide. Otherwise the icing will melt during decoration. Step 2 preheat oven to 375 degrees f 190 degrees c and grease cookie sheets. Using a medium large bowl mix some of the icing sugar with water to make the icing mixture. Click to rate 26 ratings sending your rating.
Directions step 1 cream the butter and sugar. Set up a cooling rack. Making the coconut fingers make sure that the cake is completely cooled from baking. Beat the butter eggs and sugar together in a large mixing bowl until smooth. Beat in the egg vanilla and almond extracts.
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Lay strips out to dry while getting everything ready. Lay strips out to dry while getting everything ready. Step 3 bake 18 to 20 minutes or until. Directions step 1 cream the butter and sugar. Cut the cake into fingers about 7 10 cm long by 2 3 cm wide.
Start with a. Goodtoknow july 16 2019 12 37 pm.
