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Posted by Jade Joubert on



Makes 24-28 squares

Prep time: 15 minutes

Baking time: 30-35 minutes


3 stages

Stage 1: The Sponge


Vanilla sponge

500 ml caster sugar

4 large eggs

250 ml cooking oil

5ml vanilla essence

750 ml flour

15 ml baking powder

250 ml milk


Preheat oven to 180°

Grease a 30 x 20cm baking tin

Whisk the castor sugar and eggs in a bowl until light and fluffy. Add the oil and vanilla essence mix well.

Sift the flour and baking powder together. Mix into the egg mixture, alternating with the milk. Pour into the baking tin.

Bake for 30-35 minutes. Allow the cake to cool completely.


Stage 2: The Coating

Chocolate coating

250 ml water

60 ml sugar

60ml cocoa powder

15 ml butter


In a saucepan, slowly heat the water, sugar, cocoa powder and butter, stirring occasionally, until the sugar has dissolved and the mixture starts to boil. Allow to cool.


Stage 3: Now lets put it together!

Cut the cake into 4 cm squares. Dip the squares in the chocolate on each side then roll in coconut to coat.

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