Description

Ingredients

• For the sponge cake
• 🥚 3 eggs egg Original: 🥚 3 eggs
• 🍬 150g sugar Original: 🍬 150g sugar
• 🥛 150ml milk dairy Original: 🥛 150ml milk
• 🧈 100g melted butter dairy Original: 🧈 100g melted butter
• 🌾 250g all-purpose flour gluten Original: 🌾 250g all-purpose flour
• 🥄 1 teaspoon baking powder Original: 🥄 1 teaspoon baking powder
• 🧂 A pinch of salt Original: 🧂 A pinch of salt
• For the chocolate coating
• 🍫 200g dark chocolate Original: 🍫 200g dark chocolate
• 🥛 150ml milk dairy Original: 🥛 150ml milk
• 🧈 50g butter dairy Original: 🧈 50g butter
• 🍬 100g powdered sugar Original: 🍬 100g powdered sugar
• For rolling
• 🥥 200g shredded coconut Original: 🥥 200g shredded coconut

Preparation

• 🥣 Preheat the oven to 180°C (350°F). Grease and line a rectangular baking pan.
• 🥚 Beat the eggs and sugar until light and fluffy.
• 🥛 Add the milk and melted butter. Mix well.
• 🌾 Gradually fold in flour, baking powder, and a pinch of salt.
• 🍰 Pour the batter into the prepared pan and bake for 20–25 minutes or until a toothpick comes out clean.
• ❄ Let the cake cool completely, then cut into squares.
• 🍫 For the coating: Melt chocolate, milk, butter, and powdered sugar together until smooth.
• 🥄 Dip each square into the chocolate sauce, letting the excess drip off.
• 🥥 Roll the coated squares in shredded coconut until fully covered.

Total Time

Nutritional Value

Advice

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