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1 store-bought sponge cake or 1 quantity basic sponge cake, see recipe- 3 cups (480g) icing (confectioner’s) sugar
- ¾ cup (75g) cocoa powder
- ⅓ cup (80ml) boiling water
- 75g butter, melted
- dessicated coconut, to coat
Make 1 quantity basic sponge cake in an 18cm-square cake tin and cool on a wire rack.
Cut into 6cm squares.
Sift together the icing sugar and cocoa.
Mix with the boiling water and melted butter.
Using 2 forks to hold the sponge squares, dip in the chocolate icing and roll in desiccated coconut.
Allow to set on a wire rack.
Cut into 6cm squares.
Sift together the icing sugar and cocoa.
Mix with the boiling water and melted butter.
Using 2 forks to hold the sponge squares, dip in the chocolate icing and roll in desiccated coconut.
Allow to set on a wire rack.
Donna Hay
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