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 cup of vegetable oil and 11/3 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.

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