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1
Preheat the oven to 350u00b0F. Grease a deep 8-inch square baking pan. Line bottom with parchment paper. Line a wire rack with parchment paper.
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2
Sift flour and cornstarch 3 times into a bowl.
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3
Beat eggs and granulated sugar in a medium bowl with an electric mixer on high speed for 8-10 mins, until a ribbon trail forms when beaters are lifted. Gently fold in flour mixture. Pour into prepared pan. Spread lightly.
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4
Bake for 15-18 mins, until cake springs back when lightly touched. Turn out onto prepared rack to cool.
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5
For the ganache filling, combine ingredients in a heatproof bowl set over a pan of simmering water. Stir for 4-5 mins, until smooth. Remove bowl from heat. Cool slightly. Refrigerate for 30 mins, stirring occasionally with a wooden spoon, until thick and glossy. Using a serrated knife, slice sponge cake in half horizontally. Spread top of one cake half with ganache. Sandwich with remaining cake. Cut into 16 squares.
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6
For the chocolate icing, place all ingredients and 2 tbsp boiling water in a large bowl. Stir until smooth.
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7
Place coconut on a large plate. Using two forks, dip each square into icing to coat, allowing any excess to drip off. Roll in coconut to coat. Place on a wire rack. Let stand for 15 mins, until set.
