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Ingredients
Sponge cake
60g butter (softened)
120 caster sugar
4 eggs
1 tsp vanilla extract
120g Gluten Free All Purpose Flour
1 1/2 tsp baking powder
Chocolate coating
40g butter
150g full cream milk
500g icing sugar
50g cocoa powder
desiccated coconut
Method
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Preheat oven to 190, line a large baking tray and set aside.
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In a large bowl using an electric mixer, beat together eggs and sugar. Add in the butter and vanilla extra. Continue to beat until batter is smooth and not curdled.
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Add in sifted flour and baking powder and gently fold to combine.
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Pour batter into baking tray and bake for 12-14 mins, until golden and spongy. Allow to cool in tin for 5 mins before transferring to wire rack.
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Once cooled, cut off edges of sponge and place in the freezer for about 30 mins.
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In a medium sized saucepan, on a low heat mix butter and milk until combined.
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Add in the icing sugar and cocoa powder. Mix until combined. Then, transfer into a deep bowl.
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Line another tray with baking paper and spread out coconut.
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Remove sponge from freezer and cut into 12-16 pieces (depending on size of tray used).
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Dip sponge pieces into chocolate coating and then coat with coconut. Transfer to a plate and repeat with remaining sponge.
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Refrigerate for 30 mins to allow icing to set before serving.