Our recent trip down under made me realise one of my favourite childhood treats the chocolate coconut squares are one of Australia's national dishes! Although the Hungarian version often has honey in the sponge mix, this one is a great store cupboard afternoon cake that can be ready in an hour. I made a small batch of sponge with wholemeal self-raising flour this time as that was all I had left in my cupboard. But feel free to use plain flour and add more baking powder.
Sponge mix:
4 eggs, whites and yolks separated
5tbsp caster sugar
8tbsp self-raising wholemeal flour
1tsp baking powder
4tbsp water
few drops of vanilla extract
For the coating:
150ml full fat milk
40g plain cocoa powder
40g butter
200g caster sugar
dessicated coconut
Preheat oven to 180C. To make the sponge base, beat the egg yolks with the sugar until smooth and pale colour. Add the vanilla extract and water, mix well. Gradually add the flour and baking powder. Beat the egg whites until firm peaks form and fold into the sponge mix gently to keep it light and airy. Bake in a lined baking tray (I used a 20x30cm brownie tray) for 20-25 minutes until cooked through. Cool on a wire rack then cut into small squares about 4x4cm.
Make the chocolate coating. Put the milk, cocoa powder, sugar, butter into a bowl and gently heat over a pan of simmering water. Stir and mix as it melts together. When all smooth, take it off the heat and dip the sponge cubes into the chocolate sauce with the help of a fork. Roll it around on a plate of dessicated coconut until covered all over then place on a tray to cool and set completely. This will keep fresh for a few days.
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