Usually made for Australia Day, they are oftentimes enjoyed throughout the year too. It’s usually made from a vanilla sponge cake that is coated with a chocolate source and usually rolled with coconut, sometimes served with jam.

Ingredients

Cake:

• 2 cups all-purpose flour
• 4 teaspoons of baking powder
• ¾ cup white sugar
• ½ cup unsalted butter, use it at room temperature
• 2 large eggs, use at room temperature
• 1 teaspoon vanilla extract
• ½ cup milk
• ⅛ teaspoon salt

Icing:

• 4 cups of confectioners’ sugar, sifted
• ⅓ cup cocoa powder, also sifted
• ½ cup of warm milk
• 2 tablespoons of melted unsalted butter
• 2 cups of desiccated unsweetened coconut (*please note this is not the same as sweetened shredded coconut)

Instructions

• Preheat the oven to 375 degrees Fahrenheit
• Grease and flour in an 8 x 12 inch pan
• Sift flour, baking powder, and salt together
• Beat in the sugar and butter with an electric mixer until it looks light and fluffy
• Add in flour mixture in two batches and alternate with milk
• Pour into the pan
• Bake in your preheated oven for 30-40 minutes, you’ll know it’s done when you insert a toothpick into it and it comes out clean
• Remove from the oven and allow to cool before removing onto a wire rack for five minutes
• Let cool completely for about 30 minutes
• Wrap your cake in plastic wrap and allow it to firm up for at least 8 hours overnight
• Make the icing by mixing the confectioner’s sugar and cocoa
• Mix in warm water and your melted butter until the icing is more solidified and less runny
• Unwrap your cake and cut it into 24 squares
• Cover your workspace with parchment or wax paper
• Pour coconut into a bowl
• Dip each square into the icing on all sides until it is coated
• Roll in coconut
• Lay on a wire rack to dry