-
1
Cake:
-
2
Preheat oven to 350 degrees Fahrenheit.
-
3
Grease a 9 x 13-inch cake pan.
-
4
Beat the three eggs for 5 minutes until thick.
-
5
Add the one cup of white sugar gradually.
-
6
Beat well, and until thick.
-
7
Add the water and maple flavouring.
-
8
Add the dry ingredients in well.
-
9
Pour this sponge cake batter into prepared pan.
-
10
Bake for about 35 minutes until tester comes away clean.
-
11
This is a sponge cake, so it only rises so high, and sometimes cooks faster then stated.
-
12
When done remove and cool.
-
13
Cut into about 50 small bars.
-
14
Cream:
-
15
In a cup mix the cornstarch and milk until dissolved.
-
16
In a small pot over medium heat place the evaporated milk and sugar.
-
17
Bring the milk/sugar to a low boil; add the cornstarch/milk dissolved thickener.
-
18
Stir and cook until thick.
-
19
Remove and chill completely so that it is cold.
-
20
Cream the butter and vanilla (or flavour of choice) until smooth and doubled.
-
21
Beat in the cold cornstarch mixture.
-
22
Continue to beat until thick and creamy and you start eating it straight from the bowl.
-
23
Now, the highlights of this recipe are:
-
24
Take each bar one at a time and coat all four sides with the frosting.
-
25
Yes this is a little messy.
-
26
Don't lick your fingers.
-
27
After each is coated, roll onto a coconut lined sheet, and cover all four sides with coconut.
-
28
I use small flaked coconut and toast it just slightly; dessicated coconut is too fine; shredded coconut is too big.
-
29
It's nice to have some one helping you do the coating in toasted coconut, as your fingers will be messy with the cream.
-
30
If you are doing this yourself, create a system to make it the easiest without being too messy.
-
31
You do not have to worry about finger prints in the cream as it will be covered with coconut.
-
32
Coating can also be peanuts or pecans finely chopped, but I prefer the coconut.
-
33
Also you can make these small or big to the size you like.
-
34
Freezes well, and tastes great bite size right from the freezer.
-
35
Simple and not a sweet bar, but nice and are always the first to go.
