Preheat the oven to 180 °C and grease a 22 cm square oven pan.Line with baking paper and grease once more.
Sift the cake flour and baking flour together and set aside.
Cream the butter and castor sugar together until light and fluffy.
Add the eggs one by one, beating well after each addition.
Add the essence and peel.
Mix the egg mixture with the dry ingredients, alternating with the milk.
Turn the batter into the prepared pan and bake for 30 minutes or until done and a testing skewer comes out clean.
Turn out and leave to cool completely before cutting into squares.
Prepare the chocolate sauce while the cake is cooling.
Bring everything to the boil and simmer for 2 minutes.
Keep warm but do not boil again.
Rapidly dip the cake squares into the hot sauce, then roll them in the coconut.
Arrange on a cooling rack.
When completely cooled, store in the fridge.
Makes 16-20 squares
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