A delicious antipodean dessert! Soft vanilla sponge, dipped in chocolate sauce, rolled in desiccated coconut and filled with buttercream and jam
- 200g unsalted butter (room temp)
- 225g caster sugar
- 3 large eggs (room temp)
- 180g plain flour
- 2 tsp baking powder
- 30g cornflour
- 2 tsp vanilla essence
- 120ml whole milk (room temp)
- 40g unsalted butter (melted)
- 120 ml whole milk (room temp)
- 25 g cocoa powder
- 200g icing sugar
- 100g desiccated coconut
Buttercream and Filling:
- 140g unsalted butter (softened)
- 250g icing sugar
- 1 tbsp whole milk
- 50g raspberry jam
- glace or cocktail cheriies
- Make sure your ingredients (butter, eggs and milk) are at room temperature and pre-heat the oven to 175 C (fan).
- Cream the butter and sugar together until pale and fluffy, and add the eggs one at a time until combined.
- Sift in the flour, baking powder, and cornflour, then add the vanilla and milk, mixing until fully incorporated.
- Transfer the batter to a greased and lined 8x8 inch tin, and bake for around half an hour (or until a knife comes out clean).
- Leave to cool fully, then slice evenly into 16 squares.
- For the chocolate sauce, mix the melted butter and milk together, then add in the cocoa powder, and icing sugar, whisking until smooth.
- Dip the sponge squares in the sauce one at a time, making sure they are completely covered, then use a fork to lift them out of the bowl, leaving the excess to drip off.
- Roll the chocolate covered squares in the coconut until coated, and then leave on a cooling rack to set.
- For the buttercream, beat the butter and icing sugar together until smooth, adding the milk to loosen if necessary.
- Once set, slice in half and fill with the buttercream and jam.
- Top with another dollop of buttercream and a cherry!