4 oz butter
3 oz sugar
1/2 t vanilla essence
1 egg, beaten
2 D cocoa
1 t baking powder
1 c flour
1 c coconut
1 c sultanas
Cream butter and sugar and vanilla essence. Beat in egg, then add dry ingredients. Spread in shallow tin (8” x 10”). Bake at 180C for 20 minutes.
Cut and ice with chocolate icing while still warm.
Source: Onslow College Cookbook, page 139