Sponge Cake with Chocolate Icing and Coconut

Introduction

Cut sponge cake into cubes, coat each piece in chocolate icing, and finish with desiccated coconut for a cake that is simple to assemble and easy to portion. The icing sets around the outside while the sponge stays soft inside, so it works well for parties, lunchboxes, or make-ahead sweets.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 12

Ingredients

• Sponge cake
• Chocolate icing
• Dessicated coconut

Instructions

1. Cut the sponge cake into your desired shapes (commonly 5-7 cm cubes).
2. Prepare a flat tray with an even layer of desiccated coconut shavings
3. Dip the sponge cake cubes into chocolate icing.
4. Immediately dip the coated cake into the coconut, or sprinkle the coconut on top.
5. Put aside to dry and set.

Variations

• Change the Chocolate icing to a darker, less sweet icing if you want a stronger chocolate flavor and a slightly firmer coating.
• Use toasted desiccated coconut instead of plain coconut for a nuttier flavor and a little more texture on the outside.
• Start with a denser sponge cake if you want cleaner edges and less crumbling during the dipping step.
• Cut the sponge into smaller cubes in step 1 for bite-size pieces that set faster and are easier to serve at parties.
• Sprinkle the coconut on top in step 4 instead of dipping if you want a lighter coconut coating and less mess during assembly.

Tips for Success

• Use sponge cake that is fully cooled before step 1, or it will break apart when you dip it into the chocolate icing.
• Keep the layer of desiccated coconut even on the tray so you can coat each piece quickly before the icing starts to set.
• In step 3, let excess chocolate icing drip off briefly so the coating stays neat instead of pooling at the bottom.
• Coat the cake in coconut immediately after icing, as written in step 4, because the coconut will not stick as well once the surface starts to dry.
• Leave space between pieces when you put them aside to set so they do not stick together.

Storage and Reheating

Store the finished cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If you stack the pieces, place parchment paper between layers to keep the coating intact.

Freeze in a freezer-safe airtight container for up to 1 month. Thaw in the fridge, then bring to room temperature before serving.

You do not need to reheat this recipe. If the cakes have been refrigerated, let them sit at room temperature for 15 to 20 minutes so the sponge softens and the icing loses its chill.

FAQ

Can you use store-bought sponge cake?

Yes. A ready-made sponge cake works well here and cuts down the prep significantly.

Why is the sponge cake falling apart in the chocolate icing?

The cake is usually too fresh, too soft, or too warm. Chilling it briefly before dipping can help it hold its shape.

Can you use fresh coconut instead of Dessicated coconut?

You can, but the texture will be wetter and looser, and the coating will not keep as well. Dessicated coconut gives a drier, more even finish.

How do you keep the chocolate icing from getting too thick while dipping?

Keep the icing at a fluid, spreadable consistency before step 3. If it starts to stiffen, warm it slightly so it coats the sponge cake instead of tearing it.