Ingredients
For the sponge
- 11/3 cups self raising flour
- 1 tsp baking powder
- 1 cup sugar
- 4 medium eggs at room temperature
- 11/3 tsp vanilla essence
- 1/2 cup vegetable oil
- 1/2 tsp salt
For the chocolate icing
- 50g unsalted butter
- 11/2 cups powdered sugar
- 1/4 cup cocoa powder, unsweetened
- 1/2 cup milk
- 1 tbs Corn starch
- Pinch of salt
- 11/2- 2 cups of dessicated coconut
Method
For making sponge cake
Take 4 eggs in a large mixing bowl. Add 1 cup sugar and 1/2 tsp salt. Beat well for 2 minutes.
Add 1/2 cup of vegetable oil and 1 1/3 tsps vanilla essence. Beat well for 1 more minute.
Seive in 11/3 cups of self raising flour and 1 tsp baking powder.
Mix using a spatula until well combined. Then beat for 10 seconds using an electric beater.
Transfer to a lined and greased square tin. Tap few times.
Bake in the oven at 170°C for 20-25 mins or until skewer inserted comes out clean.
Allow to cool down.
Remove the top and sides of the cake to get a proper square shape.
Cut into 12 even squares.
For the chocolate icing
In medium heat, add 50g of unsalted butter in a sauce pan.
Add 11/2 cups powdered sugar, 1/4 cup cocoa powder, 1 tbs Corn starch, 1/2 cup milk and a pinch of salt.
Mix well until no lumps. Cook until it thickens slightly. (It should not be too thin/thick.)
Remove from heat and allow to cool down.
For assembling
Take a sponge and dip in the chocolate icing until completely coated.
Repeat with the remaining sponges.
Take dessicated coconut in a bowl(little at a time) . Roll the sponge in it.
Allow to set for 30 mins. You can also refrigerate it.
