1 tbsp melted butter to grease
150 g caster sugar
1 cup self-raising flour
¼ cup cornflour
3 tbsp unsalted butter, softened
80 ml boiling water
3 tsp orange essence
3 tsp red food colouring
200 g milk chocolate, finely chopped
125 ml pure cream
750 g icing sugar mixture
½ cup Dutch cocoa
¾ cup milk
2 cups shredded coconut
1 cup desiccated coconut
- Preheat oven to 180°C. Grease a 20 x 30cm slice tin with melted butter, then line base and sides with baking paper. Put eggs and sugar in the bowl of an electric mixer and beat on high, using whisk attachment, for 10 minutes or until very light. Sift flour and cornflour together into a large bowl 3 times. Put 2 Tbsp of the butter and boiling water in a small bowl and stir to combine.
- Fold sifted flours into egg mixture, alternating with butter and water mixture. When almost combined, add orange essence and food colouring. Continue folding until smooth. Spoon into prepared tin and smooth surface. Bake for 20-25 minutes or until firm to touch. Cool completely on a wire rack.
- Meanwhile, put chocolate in a large heatproof bowl and set aside. Put cream in a small saucepan over a high heat. Bring to the boil, then pour over chocolate. Whisk until smooth.
- Using a serrated knife, cut cake in half horizontally. Spread chocolate mixture over bottom half, then sandwich with remaining half. Set aside until chocolate centre is firm.
- Meanwhile, put icing sugar, cocoa, milk and remaining butter in a large heatproof bowl set over a saucepan of simmering water. Once butter has melted, whisk until smooth. Remove from heat and set aside.
- Combine coconuts in a large bowl. Cut cake into 24 even pieces. Dip cake pieces, 1 at a time, into chocolate icing, coating all sides, then immediately add to coconut, turning gently to coat. Put on a wire rack and stand until icing is set. Serve.