Preheat oven to 190C and line a 20cm square cake pan with silicone paper

Whisk eggs and Sugar in a heat proof bowl over a saucepan of simmering water until warm (40C) and light and foamy

Transfer egg mix to electric mixer and whisk on medium high until the mixture has tripled in volume (approx. 10 min)

Sift the flour over the egg mixture in batches and fold through carefully to retain as much air as possible in the eggs.

Fold through coconut oil until just, but fully combined

Pour into lined cake tin and bake for 20-25 minutes or until the cake is slightly browned and skewer comes out clean

Leave in pan for 10 minutes then remove to a wire rack to full cool

Once cool cut into 16 squares

Chocolate Glaze

In a saucepan set over low heat combine cocoa powder and coconut oil and stir

Add in the vanilla extract and the icing sugar and 1 tbsp water. Stir until combined

Add water 1 tbsp at a time until the desired coating consistency is achieved.

leave to cool slightly.

In a bowl combine the desiccated coconut and shredded coconut

Dip a sponge cake square in the chocolate glaze to coat. Allow excess to drip off then immediately roll in the coconut mix. Leave on a wire rack to set for 1 hr. Repeat with the remaining sponge square

Store in an air tight container for up to 1 week