About this recipe:These delicious chocolate coconut squares are very similar to a small version of the Australian treat known as lamingtons. Soft moist sponge cake is covered in a chocolate icing and dusted in sweet desiccated coconut.
For the sponge
6 eggs, separated
250g caster sugar
200g plain flour
1 1/2 teaspoons baking powder
For the chocolate icing
100g caster sugar
1 tablespoon plain flour
1 tablespoon cocoa powder
2 tablespoons water
2 tablespoons vanilla sugar
50g desiccated coconut
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Preheat the oven to 180 C / Gas 4. Grease a 25x38cm cake tin.
For the sponge:
In a large bowl, beat the egg yolks, sugar and margarine until light and fluffy. Beat egg whites until stiff peaks form. Fold into the sugar mixture. Add the flour and baking powder and mix until combined. Pour the cake mixture into the prepared cake tin.
Bake for 30 minutes until a skewer inserted in the centre comes out clean. Set aside to cool, then cut into 5cm squares.
For the chocolate icing:
In a saucepan combine all of the icing ingredients and bring to the boil over low heat, stirring constantly until smooth.
Place the desiccated coconut in a shallow bowl. Using a fork, dip each square into the icing and then roll in the coconut. Use a fork to spear each square, dip into the glaze and then coat all sides with coconut. Place onto a cooling rack to dry. The icing will drip, so place a sheet of baking parchment underneath the rack.
Vanilla sugar is generally available in supermarkets nowadays, however in a pinch substitute 1 teaspoon of vanilla extract for every 2 teaspoons vanilla sugar.