¾ cup of caster sugar
2/3 cup of plain flour
1/3 cup of cornflour
1 teaspoon of baking powder
Preheat oven to 170°C, 340°F or gas mark 3½.
Break the eggs into a mixing bowl and beat
with an electric beater until thick and creamy
(around 5 to 8 minutes).
When you run a spoon through the mixture,
the mark shouldn't disappear.
Gradually beat in the sugar until fully dissolved.
Sift the dry ingredients repeatedly into a separate
bowl to ensure that they are thoroughly mixed.
Lightly and quickly fold the dry ingredients in
with the eggs and sugar using a metal spoon
ensuring that the airy sponge mixture is not broken
down, but also that the flour is properly mixed in.
Pour into a well-greased and lined square cake tin.
Bake for 20 to 25 minutes. The cake is cooked when
it shrinks slightly away from the side of the tin.
Turn out of tin onto a cake rack immediately.
500 grams icing sugar
1/3 cup of cocoa
15 grams butter
½ cup of milk
Melt the butter in a saucepan and remove from the heat.
Sift the icing sugar and cocoa into the saucepan,
add the milk and mix through.
Cut the sponge cake into 1 inch/4 cm squares.
Spear each square with a 2 - pronged meat fork
and dip into the icing mix.
Roll in coconut & serve.