150g caster sugar
200g self-raising flour
30g butter, melted and cooled
3 tbsp hot water
300g pure icing sugar
200g dark chocolate, chopped
15g unsalted butter
375g dessicated coconut
Preheat oven to 180 degrees C, and lightly grease and line the base of a 18cm x 28cm tin with baking paper.
To make the cake, beat the eggs for about 5 mins with an electric beater till they are light and fluffy, then gradually add the sugar and continue to beat till the mixture is thick and the sugar has dissolved.
Sift in the flour and fold in lightly, then add the butter and water and stir gently to combine.
Pour into the tin and bake for 30 mins or till lighty golden on top and a skewer comes out clean (be sure not to overbake!)
To make the chocolate icing, put the sugar, dark chocolate, butter and milk into a heatproof bowl over a saucepan of simmering water and stir till melted and well combined.
Cut the cooled sponge into 16 squares (or however many float your boat) and pour the coconut into a bowl.
Skewer each sponge with a fork and coat with the chocolate (making sure it’s completely covered) then let the excess drip off before tossing through the coconut and placing on piece of baking paper to dry completely.
Pairs Well With
You can read more about this recipe on my food blog - Kitchen Wench