•  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. Makes 9.