Ingredients

• For sponge

• 6 whole eggs
• ¾ cup (5oz) - 150g sugar
• 6oz - 170g all purpose (plain) flour

• For frosting (icing)

• 3 cups powdered (icing) sugar
• 3-4 tbsp cocoa powder
• 6 tbsp boiling water
• 1 tbsp - 15g butter
• A few drops vanilla extract

• For filling and coating

• 4 tbsp strawberry jam
• 3 cups desiccated coconut

Steps

• Step 1

  Pre-heat your oven to 375°F – 190°C.

• Step 2

  Using an electric mixer (or a hand whisk) add the whole eggs to the mixer bowl. Add the sugar and whisk until it becomes thick in consistency and a light cream colour.

• Step 3

  Place all the flour into a fine sieve above the mixer bowl, give it a few shakes then gently fold the flour on the surface into the egg mixture. Repeat that five or six times.

• Step 4

  Line a sheet pan with parchment paper.  Pour the mixture into your sheet pan and drop it on the bench a few times to remove any air bubbles, 5 or 6 times should be enough. Don’t tap it too many times or you will lose all the fluffiness.

• Step 5

  Place in oven and bake at 375°F – 190°C for 15-20 minutes.

• Step 6

  Once cooked place a cooling rack on top, flip upside down and remove sheet pan immediately using a kitchen towel. Peel off parchment paper.

• Step 7

  Leave to cool a little then cut into four strips (lengthwise)  by cutting in half, then cutting each half again.

• Step 8

  In a mixing bowl (not too big) add you powdered (icing) sugar along with the cocoa powder.  Mix dry ingredients well.

• Step 9

  Melt the butter in a bowl in the microwave or use a saucepan.  Add the vanilla extract and boiling water.

• Step 10

  Pour the hot butter mixture into your dry mix as you mix using a wooden spoon or spatula.

• Step 11

  Spoon some jam onto two of the sponge strips, spread evenly from edge to edge, but don’t put too much or it will ooze out the sides.  Place and align the other two strips of sponge on top of the jam.

• Step 12

  Trim off any crusty ends, then cut into approx 2 inches or 5 cm squares or rectangles.

• Step 13

  Using a fork, dip each piece into the chocolate frosting, ensuring that the mixture has evenly and liberally coated it, allow excess to drip off then place to drip further over a cooling rack. (Coat one third at a time, then proceed to next step and repeat so the chocolate doesn’t dry out once coated.)

• Step 14

  Add the coconut to a bowl (not large) and using a separate clean fork place the cakes into the coconut and rotate until totally covered.

   

Little Tips

If your frosting is too thick, it will be too hard to coat, add further boiling water one tablespoon at a time. Mix the frosting before each use so it stays smooth, and reheat a little if necessary.