- 2 cups icing mixture
- 1/3 cup cocoa powder
- 1/4 cup milk
- 1/4 boiling water
- 1 plain, unfilled, 18cm double sponge cake
- 2 cups desiccated coconut
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.
Can be frozen for up to 1 month.