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Makes 16

These little chocolate and coconut coated sponge cakes are something of an institution in Australia.

Free from Soya, Nuts


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  1. Line a 20cm/8" square baking tray with parchment and pre-heat the oven.
  2. Put the butter and caster sugar into a bowl and beat until smooth and creamy.
  3. Beat in the eggs one at a time followed by the vanilla.
  4. Stir in the flour.
  5. Tip the mixture into the prepared tin and bake in a pre-heated oven for 50-60 minutes, until a cocktail stick comes out clean.
  6. Leave to cool in the tin.



  1. Put the coconut onto a plate and set aside.
  2. Sieve the icing sugar and cocoa into a bowl and set aside.
  3. Measure the unsalted butter and milk in a pan and warm gently. As it starts to melt stir in the prepared sugar to make a icing paste.
  4. Cut the cold cake into 5cm cubes.
  5. Spear a cube of sponge on a fork, spoon some warm icing over all sides and put it onto the plate of coconut. Roll the sponge in the coconut then transfer to a rack to cool.
  6. Repeat with all the cubes of sponge.


Large baking tray


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

50-60 minutes

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