Recipe by andypandy
These need four clean hands to make--but easy easy. Cut cake into small bars, as the frosting and coconut make them bigger--try this.
Top Review by bama jr.
I was looking for the perfect cake for petit fours. Andy Pandy saw my plea and directed me to this. This recipe is really wonderful. I substituted vanilla for the maple flavor, but kept the rest of the cake recipe the same. I haven't used the cream part yet,but the last time I made these, I split the layers into two pieces and sandwiched strawberry preserves between, then covered with a simple petit four frosting. These were the sleeper hit of the party. Thank you Andy Pandy
- 3 whole eggs
- 1 cup granulated sugar
- 1⁄3 cup water
- 1 teaspoon maple flavoring
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3 tablespoons cornstarch
- 3 tablespoons milk
- 1 cup Carnation Evaporated Milk
- 1⁄3 cup granulated sugar
- 1⁄2 cup butter
- 1 teaspoon vanilla
- toasted coconut, for coating all sides of cakes
Directions See How It's Made
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 9 x 13-inch cake pan.
- Yield will be 50 small bar size squares.
- Beat the three eggs for 5 minutes until thick.
- Add the one cup of white sugar gradually.
- Beat well, and until thick.
- Add the water and maple flavouring.
- Add the dry ingredients in well.
- Pour this sponge cake batter into prepared pan.
- Bake for about 35 minutes until tester comes away clean.
- This is a sponge cake, so it only rises so high, and sometimes cooks faster then stated.
- When done remove and cool.
- Cut into about 50 small bars.
- In a cup mix the cornstarch and milk until dissolved.
- In a small pot over medium heat place the evaporated milk and sugar.
- Bring the milk/sugar to a low boil; add the cornstarch/milk dissolved thickener.
- Stir and cook until thick.
- Remove and chill completely so that it is cold.
- Cream the butter and vanilla (or flavour of choice) until smooth and doubled.
- Beat in the cold cornstarch mixture.
- Continue to beat until thick and creamy and you start eating it straight from the bowl.
- Now, the highlights of this recipe are:.
- Take each bar one at a time and coat all four sides with the frosting.
- Yes this is a little messy.
- Don't lick your fingers.
- After each is coated, roll onto a coconut lined sheet, and cover all four sides with coconut.
- I use small flaked coconut and toast it just slightly; dessicated coconut is too fine; shredded coconut is too big.
- It's nice to have some one helping you do the coating in toasted coconut, as your fingers will be messy with the cream.
- If you are doing this yourself, create a system to make it the easiest without being too messy.
- You do not have to worry about finger prints in the cream as it will be covered with coconut.
- Coating can also be peanuts or pecans finely chopped, but I prefer the coconut.
- Also you can make these small or big to the size you like.
- Freezes well, and tastes great bite size right from the freezer.
- Simple and not a sweet bar, but nice and are always the first to go.