Ingredients
2 cups icing mixture
⅓ cup cocoa powder
¼ cup milk
¼ cup boiling water
1 sponge cake
plain, unfilled, 18cm double layer
2 cups desiccated coconut
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Contains Soy
Equipment
- 1 large bowl
- 1 whisk
- 1 forks
- 1 wire rack
Instructions
- 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.
Notes
Storage
Can be frozen for up to 1 month.
