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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ganache works well for the icing. Ingredients:
3 eggs, separated |
1/2 cup sugar |
1 cup all-purpose flour |
1/4 teaspoon baking powder |
1 tablespoon cornstarch |
1 teaspoon butter |
3 tablespoons boiling water |
2 cups shredded coconut |
1 cup powdered sugar |
2 tablespoons cocoa powder |
1/2 cup boiling water |
1 tablespoon butter |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350 degrees.
2. Line a 9-by-9-inch square cake pan with parchment paper.
3. Beat egg whites until stiff.
4. Gradually beat in sugar.
5. Fold in yolks.
6. Add flour and cornstarch.
7. Dissolve butter in boiling water and add to batter.
8. Pour into prepared pan and bake for 20 to 25 minutes.
9. Allow to stand for several minutes before turning out on a cake rack.
10. Leave cake in the open overnight.
11. Cut into cubes.
12. Make icing.
13. With a fork, dip each cube of sponge cake into the icing.
14. Allow the excess icing to drip off.
15. Roll cake in shredded coconut.
16. Place the cake on a sheet of parchment or wax paper to allow the coating to set.
17. Icing: Sift powdered sugar and cocoa powder together,add butter, vanilla and boiling water.
18. Stir to mix well.
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