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CAKE BASE : Preheat oven to 180'C / 360F .
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Brush a shallow 23cm square cake tin with melted butter or oil and line base and sides of tin (slice tin) with baking paper .
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Place sifted flour and cornflour into a large bowl and add the butter , sugar , vanilla essence , lightly beaten eggs and the milk and using an electric mixer , beat on low speed for one minute or until all ingredients are just moist then beat on high for 3 - 5 minutes until mixture is free from lumps , smooth and increased in volume .
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4
Pour mixture into prepared tin and smooth the surface then bake for approximately 55 minutes or until skewer come out clean when inserted into the centre of cake .
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5
Let cooked cake stand in the tin for about 5 minutes before turning out onto a wire rack .
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let cake cool completely .
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CHOCOLATE SAUCE TOPPING : Sift icing sugar and cocoa combine with butter and milk in a medium heatproof bowl and stir over a pan of hot water ( double boiler ) and stir until icing is smooth and glossy .
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COATING THE CAKES : Trim and level brown top and sides from the cake leaving it a bare even cake .
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Cut cake into even square individual pieces .
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Using 2 forks , to hold one cake square , roll cake piece into chocolate icing mix , making sure to coat the cake in chocolate all over , then holding it over the icing bowl to allow excess to drain off .
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now roll chocolate coated cake squares into the tray of coconut and roll around to coat all over the chocolate , then place on a wise rack to set properly and repeat with all remaining cake squares .
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add extra coconut for rolling in if needed .
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serve and enjoy .
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:-) .
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HINT : 1.
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Cake is easier to handle if made the day before cutting and coating .
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2 .
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You can use a premade sponge or butter cake to cut and coat .
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3 .
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They can be filled with jam and or cream before coating .
