1 1/2 c self-raising flour
1 c sugar
1 1/2 c coconut
3/4 c milk
Sift flour and salt into a basin, add sugar, coconut and melted butter. Mix well. Stir in beaten eggs and milk. Pour into greased sponge roll tin. Bake at 180C for 25-30 minutes. When cold ice with lemon icing and sprinkle with coconut. Cut into squares.
Source: Rally cook book, page 67