These sponge cake squares dipped in chocolate and then rolled in desiccated coconut, originated in Australia. They are a popular tea time treat or snack and served in many countries around the globe.
500ml (2 cups) castor sugar
4 extra large eggs
250ml (1 cup) sunflower oil
5ml (1 tsp) vanilla essence
750ml (3 cups) cake flour, sifted
15ml (1 Tbs) baking powder
250ml (1 cup) milk
About 500ml (2 cups) desiccated coconut for the coating
500ml (2 cups) sugar
250ml (1 cup) hot water
50ml (3 Tbs, 1 tsp) cocoa powder, sifted
15ml (1Tbs) butter
Preheat oven to 180˚C. Grease a rectangular shaped baking dish.
Beat together the castor sugar and the eggs until light and creamy.
Add in the oil and vanilla essence.
Sift together the cake flour and baking powder and add to mixture alternately with the milk.
Pour the cake mixture into your baking dish and bake for 25 – 30 minutes or until golden brown.
Allow to cool completely and then cut into squares, discarding the hard edge bits of the cake.
For the coating, place all the ingredients into a saucepan and heat through on a stove top. Use a whisk and beat well removing any lumps and until sugar has dissolved and is a smooth consistency.
Allow to cool.
Use a wire rack with baking paper or grease proof paper under the rack as your work surface.
Prick each square with a fork, and then dip into the chocolate icing making sure you coat all sides well. Then roll each square in the desiccated coconut. Place on rack to dry.