Ingredients:
Sponge Cake:
1 cup caster sugar
4 large eggs
1 tsp vanilla extract
150g self-raising flour, sifted
125ml milk
30g unsalted butter, melted
Chocolate Icing:
450g icing sugar, sifted
30g cocoa powder, sifted
45g unsalted butter, melted
125ml milk
To Coat:
180g desiccated coconut
METHOD:
Preheat oven to 180°C (160°C fan). Grease and line a 20cm square cake tin.
Make the sponge:
Beat eggs, sugar, and vanilla together until thick and pale (about 5–7 mins).
Gently fold in the sifted flour.
Combine milk and melted butter, then fold into the batter.
Pour into the tin and bake for 25–30 mins or until a skewer comes out clean.
Cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
Cut and Cool:
Once cool, cut the sponge into 16 squares.
Cool in the fridge or freezer for 30 mins (this helps with dipping).
The Icing:
Mix icing sugar, cocoa, melted butter, and milk in a bowl until smooth.
Make Cakes:
Dip each sponge square into the chocolate icing, letting excess drip off.
Roll in desiccated coconut to coat.
Place on a wire rack to set.
To serve, cut in half and fill with freshly whipped cream and add a dollop of jam and place the top of the cake back on. Serve with extra cream and jam.