• 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