INGREDIENTS:

SPONGE:

• 6 EGGS
• 3/4 CUP OF CASTER SUGAR
• 1 TBS VANILLA EXTRACT
• 1 1/4 CUP NODO PLAIN FLOUR (TRIPLE SIFTED)
• 60G BUTTER (MELTED)

METHOD:

1. PREHEAT OVEN TO 180C AND GREASE 2 X 20CM SQUARE CAKE TINS. LINE THE BASES WITH BAKING PAPER
2. WHISK EGGS, SUGAR AND VANILLA IN ELECTRIC MIXER FOR 8 MINS UNTIL THICK AND PALE.
3. WHILST THE EGG MIXTURE IS BEATING TRIPLE SIFT YOUR NODO PLAIN FLOUR TOGETHER IN A SEPERATE BOWL.
4. SIFT THE FLOUR OVER THE EGG MIXTURE ONE THIRD AT A TIME AND GENRLY FOLD THROUGH THE BATTER BEING CAREFUL NOT TO KNOCK OUT TOO MUCH AIR. ENSURE YOU ARE SCRAPING THE BOTTOM OF THE BOWL TO CATCH ANY FLOUR CLUMPS.
5. FOLD THROUGH THE MELTED BUTTER.
6. POUR HALF THE MIXTURE INTO EACH BAKING TIN AND BAKE FOR 15-20 MINS OR UNTIL CAKES ARE SPRINGY TO TOUCH. TRANSFER TO WIRE RACKS TO COOL.

CHOCOLATE ICING:

• 3 1/2 CUPS ICING SUGAR MIXTURE
• 1/2 CUP GOOD QUALITY COCOA POWDER
• 30G SOFTENED BUTTER
• 1/2 CUP HOT WATER

METHOD:

1. SIFT ICING SUGAR AND COCOA INTO A GLASS OR PLASTIC BOWL.
2. ADD BUTTER AND BOILING WATER. STIR UNTIL SMOOTH
3. MICROWAVE TO REHEAT, IF NEEDED.

ASSEMBLY:

1. CUT CAKE INTO DESIRED PIECES
2. PLACE 250G SHREDDED OR DESICCATED COCONUT IN A DISH
3. DIP PIECE OF CAKE IN ICING. SHAKE OFF EXCESS. TOSS IN COCONUT
4. PLACE ON A WIRE RACK OVER A BAKING TRAY
5. REPEAT WITH REMAINING CAKE, ICING AND COCONUT
6. STAND FOR 2 HOURS OR UNTIL SET. SERVE SANDWICHED WITH JAM AND WHIPPED CREAM IF YOU FEEL LIKE IT : )