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1
Pre heat the oven to 180C. Grease a baking tin on the sides (I used 22cm round cake tin) or line it with baking paper.
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2
Separate the eggs and whisk egg whites. Whisk for about 3-4 minutes or until they reach soft peak.
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3
In a separate bowl sift flour, add baking powder and stir.
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4
Whisk egg yolks with hand whisker add milk and good quality olive oil as this will affect the taste of the cake. Add flour to it and mix until you get smooth and thick batter. Add egg whites while gently string with spatula. Try not to brake the fluffiness.
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5
Pour the batter into the baking tin and bake for 25 minutes. Check the cake with a cake tester before taking out of the oven.
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6
Leave on the cooling rack to cool completely.
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7
Slice the cake horizontally in half and spread one half with the jam. Top with the other half and leave it to set (I left in in the fridge overnight).
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8
Spread desiccated coconut onto a baking sheet.
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9
Cut the cake into 12 slices. Dip each into the cocoa icing and leave for minute or two on the cooling rack for the extra cocoa liquid to drain. It is less messy that way.
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10
Roll each slice of the cake in the desiccated coconut and leave on the cooling rack to dry before placing into cake box.
