For the Sponge Cake
¾ cup (90 g) Lion Cornflour
3 tsp (10 g) Lion Plain Flour
2 tsp (7 g) Anchor Baking Powder
3 eggs, at room temperature
½ cup (120 g) caster sugar
For the Coating
3 cups (270 g) desiccated coconut
3 ½ cups (525 g) icing sugar
2/3 cup (70 g) cocoa powder
1 ½ tbsp (30 g) butter, melted
2/3 cup (165 mL) boiling water
Preheat oven to 160°C fan forced or 180°C conventional. Lightly grease a 20 x 20 cm tin and line with baking paper.
Place eggs and sugar into the bowl of an electric mixer. Beat on high speed for 5 minutes until thick and pale. In a separate bowl, sift cornflour, flour and baking powder. Gently fold into egg mixture with a large metal spoon, taking care not to over mix.
Pour batter into prepared tin and bake for 30 – 35* minutes or until sponge springs back when lightly pressed in the centre. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Once cooled, cut into 16 equal pieces. *Time may vary depending on oven.
Spread coconut into a shallow tray and set aside. Sift icing sugar and cocoa powder into a medium sized mixing bowl. Add butter and water and mix until icing is smooth.
Dip each sponge piece into icing, covering all sides. Allow excess to drip off before rolling in coconut. Place on a wire rack to allow icing to set before serving.