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  • sponge cake (30 cm x 20 cm x 5 cm), ready-made
  • 350 g desiccated coconut
  • 250 g sugar
  • 50 g unsalted butter, diced
  • 40 g cocoa powder
  • 70 g water


Follow the chef
  1. Slice away the crust of the sponge cake, and cut into cubes (4-5 cm).
  2. Place 350 g desiccated coconut in a shallow tray or bowl and set aside.
  3. Place sugar in mixing bowl and grind 15-20 sec/speed 10 until sugar becomes a fine powder. Transfer to a bowl and set aside.
  4. Place butter in mixing bowl and melt 1 min/50°C/speed .
  5. Add reserved icing sugar, cocoa and water then mix 5 sec/speed 5. Cook 4 min/80°C/speed  until a spreadable texture is achieved, adding more water if necessary. Transfer to a bowl.
  6. Pierce reserved cake cubes with a skewer and dip into the icing, covering all sides. While icing is still sticky, thoroughly coat each iced cube in reserved desiccated coconut. Repeat until all cubes are coated.
  7. Transfer to a wire rack until dried and any excess icing has dripped away, then serve.

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