| Ingredient | Method |
| Cake: 15g butter, melted 90g plain flour 30g cornflour 3 A eggs, at room temperature 80g caster sugar 3 tbsp hot water 1.5tsp baking powder Chocolate icing: 150g icing sugar 50g Cocoa powder 175ml water 15g butter, melted Others: desiccated coconut blueberry jam | 1. Preheat oven to 180°C. Brush 7" square pan with butter to grease. Line the bases with non-stick baking paper. 2. Sift the combined flour and cornflour into a bowl. Use an electric beater to beat the eggs and sugar in a large bowl for 10-12 minutes or until thick, pale and creamy. Sift half the flour mixture over the egg mixture, then combined with hot water and butter. Use a large metal spoon to fold until just combined. Repeat with remaining flour mixture. 3. Pour into the prepared pans and smooth the surfaces. Bake for 40-45 minutes or until golden and the cake springs back when lightly tapped. Set aside in the pans for 5 minutes to cool slightly before turning onto wire racks to cool completely. Divide the cake into two layers. Spread blueberry jam over base and sandwich together with the top of cake. Then cut into 1.5" square/cube shape. Set aside. 4. To make the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Stir in the water. Pour into a large shallow dish. 5. Spread the coconut over a large tray. 6. Dip the cake quickly into the icing, allowing any excess to drip off. Place the cake onto the coconut and turn to coat the whole side. Chill for 15 minute to set before serve. *make 16 cubes cakes |
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