Judith Nolan


200 gms sponge cake
desiccated coconut
chocolate icing

Chocolate icing

2 tablespoons cocoa
6 tablespoons boiling water
25 gms butter melted
2 and a 1/4 cups icing sugar
1/4 teaspoon vanilla essence.



Make or purchase the sponge the day before required. Cut sponge into 4cm (2") squares. Dip each square into the cooled chocolate icing mixture and then roll carefully in the coconut. Leave to dry. Makes 20.

These can also be made with a raspberry or lemon icing if you have a recipe for those.


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