Score points at home with this irresistible recipe. Preparation Time: 45 minutes Cooking Time: 25 minutes Makes: 16
- 4 eggs
- 125g caster sugar
- 125g plain flour
- 1 tsp vanilla bean paste
- 50g unsalted butter, melted
- 200g shredded coconut
· Chocolate icing
- 25g unsalted butter
- 160ml (2/3 cup) milk
- 500g icing sugar
· 50g (1/2 cup) Dutch cocoa (a darker, redder brown colour than regular cocoa, as well as a more intense chocolate taste. It is available from delis. Alternatively, substitute regular cocoa)
1. Preheat oven to 190C. Grease and line the base and sides of a 20cm square cake pan with baking paper. Fill a sink one-third full with water. Place eggs and sugar in the bowl of an electric mixer. Place bowl in sink and whisk for 2 minutes or until mixture is runny and slightly foamy. Remove from sink.
2. Using an electric mixer, whisk on high speed for 4 minutes or until mixture is pale and triples in volume. Using a sieve, sift just enough flour to cover the top of the egg mixture. Using a large metal spoon, fold in flour in one light motion. Repeat sifting and folding with remaining flour until just combined.
3. Combine vanilla and butter in a bowl, then add a large spoonful of batter and stir to combine. Gently fold the butter mixture into batter until just combined, then spoon into the prepared pan.
4. On a work surface, spin the pan to level, then bake for 25 minutes or until centre springs back when pressed with your fingertip. Cool in pan for 5 minutes, then turn out onto a wire rack to cool completely. Freeze for 20 minutes; this will make the sponge easier to cut.
5. To make icing, stir butter and milk in a heatproof bowl over a saucepan of gently simmering water until butter is melted. Sift over sugar and cocoa, then stir until smooth. Turn off heat.
6. Using a large serrated knife, trim sides of sponge, then cut into 16 cubes. Scatter coconut over a tray. Insert a skewer into the crust side of a piece of sponge (don’t go all the way through). Holding skewer over icing, and, holding a spoon in the other hand, spoon icing over the sponge, rotating the skewer to coat evenly. Shake off excess, then slide sponge off the skewer onto the tray of coconut. Scatter coconut over the top and sides of sponge, then transfer to a tray lined with baking paper. Repeat with remaining sponge cubes, icing and coconut. If the icing starts to thicken, stir in a little water to thin