Directions

1Preheat oven to 160c fan forced or 180c conventional. Line baking tray with baking paper and set aside.

2Place small saucepan on stovetop on medium-low heat. Fill with 1 1/2 cups of tap water and bring to a low simmer. Place eggs & sugar in heatproof bowl or a metal bowl on top of the saucepan, making sure the water does not touch the bowl. Whisk eggs and sugar until lukewarm and sugar has dissolved. Test with your fingertips or food thermometer that mix is 40c and light and foamy.

3Transfer egg mixture to stand mixer bowl and whisk on medium-high for 10 minutes until mix has tripled in volume. Sift flour over egg mixture. Drizzle Nuttelex melted butter over mixture. Gently fold through with the silicone spatula to incorporate, keeping the air in as much as possible.

4Pour mixture into lined baking tray and bake for 20-25 minutes or until cake is lightly browned. Test by inserting a skewer, if the skewer comes out clean, the cake is done. Allow to cool completely in cake tin, then place in the freezer for 30 minutes.

Chocolate icing

1In a small saucepan, place all the ingredients On the stove top on low heat, melt until a smooth mixture is formed. Leave to cool for few minutes.

2In a bowl, place the two types of coconut mix and set aside.

Sponge

1Cut sponge into 16 equal portions. Roll sponge quickly through the chocolate icing, then quickly roll through the coconut mixture. Place on a wire rack until all have been covered.

2Place the wire rack in the fridge to set for 1 hour. Then enjoy!