• 2 cups icing mixture
  • 1/3 cup cocoa powder
  • 1/4 cup milk
  • 1/4 boiling water
  • 1 plain, unfilled, 18cm double sponge cake
  • 2 cups desiccated coconut


Sift the icing mixture and cocoa into a large bowl. Slowly add the milk and water and whisk until smooth. Set aside.

Cut each cake layer evenly into 8 cubes. Place coconut in a large bowl. Use 2 forks to pick up each cake square and dip in cocoa mixture to coat. Transfer the chocolate-dipped cake to the bowl with the coconut. Use your fingers to toss and coat the cake in the coconut.

Transfer to a wire rack and set aside for 1 1/2 hours or until set.

Can be frozen for up to 1 month.

Serving Suggestions


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