Serves: 8-10

Ingredients

Sponge cake

• 125g Butter, softened
• 1 cup Natvia
• 1 teaspoon Vanilla Essence
• 3 Eggs
• 1 ¾ cups Self Raising Flour
• 1/2 cup milk
• A pinch of Salt

Chocolate icing

• ¼ cup Cacao powder
• 2 cups Natvia
• 1 tablespoon Unsalted Butter
• 1 cup Desiccated Coconut

Method

1. Preheat oven to 180C fan forced
2. Grease a 20x30cm tin and line with baking paper. Beat the butter, Natvia and vanilla essence for 3-5 minutes until combined. Continue to beat while adding the eggs gradually one at a time.
3. Sift the 1/3 of the flour over the butter mixture and add a little milk. Continue to beat the batter until the flour and milk have combined. Continue adding flour and milk in batches while beating until combined.
4. Spoon into the lined tin and spread evenly, using a spatula to smooth the top.
5. Bake for about 25- 30 minutes, until a skewer inserted comes out clean.
6. Remove from the oven and rest for 5-10 minutes before removing to a wire rack to cool for at least 2 hours. Cut the cake into 24 slices, trimming edges where needed.
7. To make the icing, sift the cacao into a bowl and mix with the Natvia, butter and ½ cup boiling hot water until smooth.
8. Using thin tongs or two forks, dunk the sponge squares into the chocolate icing and then toss in a bowl which is filled with desiccated coconut.
9. Set on a wire rack to dry.

Find more sugar-free recipes at Natvia