Ingredients
2 x 450g packets prepared madeira cake
4 cups icing sugar mixture
½ cup milk
20g butter, melted
Green, pink, yellow and blue food colouring
3 cups shredded coconut
Method
-
Cut cake into 4cm squares. Sift icing sugar into a large, heatproof bowl. Gradually add milk and butter. Mix until smooth.
-
Divide icing mixture into 4 bowls. Tint each with food colouring to desired colour (add one drop at a time).
-
Using a fork, coat squares of cake in icing. Drain off excess and roll in coconut. Place on a wire rack to set.
You might also like to make this warm gingerbread sponge stack
You might also like:
6 of the best BHG trifle recipes
7 mouth-watering desserts you need to make before summer is over