Directions

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  1. Pre-heat oven to 180˚C.
  2. Grease and line 2 rectangular cake tin(medium sized). Set aside
  3. Cream butter and sugar together in a stand mixer (or using an electric hand whisk) for 10 minutes until really light, thick and fluffy, add the eggs one at a time and beat over medium speed until incorporated.
  4. Add in the sifted flour, baking powder and cocoa and stir to combine thoroughly.
  5. Combine coffee and boiling water together in a cup, allow to cool a little.
  6. Melt chocolate in stages in a microwave,(or in a bowl set over a pot of hot boiling water) allow to cool for 5 minutes then add along with the coffee to batter. Mix to combine.
  7. Divide batter evenly between the 2 pre-lined cake tins and bake in the oven for 25-30 minutes or until a skewers comes out of the centre clean.
  8. Cool cakes and then trim off the sides to make 2 perfect rectangles.
  9. Heat jam in a small pot for a minute or two. Push through a sieve and place in the fridge for 10 minutes to re-thicken.
  10. Spread jam over the top of one of the sponge rectangles and sandwich the second on top. Place sandwiched cake in freezer for 30 minutes while you prepare the coating.
  11. Melt chocolate in a microwave or in a bowl set over a pot of hot boiling water, Allow to cool slightly then sift in the icing sugar and add the milk. Stir well.
  12. Remove cake from freezer and carefully cut into 12 squares.
  13. Place coconut into a large mixing bowl
  14. Very carefully dip each square in the chocolate coating and then roll in the shredded coconut .