Whisk the castor sugar and eggs in a mixer until
light and fluffy.
Add the oil and vanilla essence, and mix well.
Add the sifted flour and baking powder to the
mixture alternatively with the milk.
Pour the creamed mixture into a greased oven
tray and bake in a preheated oven at 180°C for 25–30 minutes or until golden
Allow to cool and cut into squares.
Heat the sugar, cocoa, butter and water until
Allow to cool, then dip the sponge squares into
the sauce and roll in the coconut.
Reprinted with permission of A Moment on the Lips.
To visit A Moment on the Lips’
blog, click here.