Australia's beloved coconut-and-chocolate sponge squares, made properly: day-old sponge, glossy dip, no shortcuts.
Ingredients
- 6 eggs
- 2/3 cup caster sugar
- 1 cup self-raising flour, sifted
- 60g butter, melted
- 3 cups icing sugar
- 1/3 cup cocoa powder
- 1/2 cup milk, warmed
- 3 cups desiccated coconut
- Raspberry jam (optional, for filling)
Method
- 1
Whisk eggs and sugar on high for 8 minutes until thick and tripled in volume.
- 2
Gently fold in flour, then melted butter. Bake in a lined 20x30cm pan at 180°C for 25–30 minutes. Cool, then rest overnight — day-old sponge cuts cleanly.
- 3
Cut into 16 squares (sandwich with jam if using).
- 4
Whisk icing sugar, cocoa and warm milk into a smooth, pourable icing.
- 5
Using two forks, dip each square in icing, letting excess drip off, then roll in coconut.
- 6
Set on a wire rack for 30 minutes before serving.