| Cook Time | 30 minutes |
| Servings | serves |
Ingredients
- 375 grams Desiccated Coconut
Sponge cake
- 3 Eggs
- 110 grams Caster Sugar ½ cup
- 105 grams Self Raising Flour ¾ cup
- 35 grams Cornflour ¼ cup
- 15 grams Butter ½ oz
- 3 tablespoons Hot Water
Chocolate icing
- 500 grams Icing Sugar
- 1/3 cup Cocoa Powder
- 15 grams Butter ½ oz
- 125 ml Milk ½ cup
Ingredients
Sponge cake
Chocolate icing
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Instructions
Sponge cake:
- Beat eggs until light. Gradually add sugar, continue beating until mixture is thick and sugar completely dissolved. Sift dry ingredients several times. Melt butter in hot water. Sift dry ingredients over egg mixture, fold in lightly; then, working quickly, fold in hot-water-and-butter. Pour into lightly greased 18 cm x 28 cm lamington tin. Bake at 180°C for approximately 30 minutes.
Chocolate icing:
- Sift icing sugar and cocoa into heatproof basin, or into top half of double saucepan. Add softened butter and milk, stir with a wooden spoon to mix thoroughly. Stand over hot water, stir constantly until icing is of good coating consistency.
- Make cake the day before cutting and icing. Thinly trim brown top and sides from cake. Cut cake into 16 even pieces.
- Hold each cake on a fork (a two-pronged fork is best, it is less likely to break cake). Dip each cake into icing; hold over bowl a few minutes to drain off excess chocolate. If icing becomes too thick too quickly, stand it over hot water while dipping. If still too thick, add a little warmed milk or water.
- Put cakes individually into bowl of coconut. Sprinkle coconut over evenly, or gently toss in the coconut. Stand on wire rack until completely dry.
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