12 Serves
79 Mins
3 g
33 g
24 g
Preheat your oven and bake the sponge cake in a square cake pan. Once baked, remove from the oven and allow it to cool completely on a wire cooling rack.
Ingredients, vitamins, and health benefits
Sponge Cake
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AustralianVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
25 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
84 mg / 1,250 mgPotassium
222 mg / 4,700 mgSodium
148 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
16 g / 50 gSaturated Fat
19 g / 20 gCholesterol
12 mg / 300 mgCaffeine
5 mgNet Carbs
32 gAlcohol
0 g
Using a serrated knife, trim the edges of the cooled sponge cake and cut it into uniform cubes.
In a mixing bowl, whisk together the cocoa powder, icing sugar, milk, and melted butter until the chocolate glaze is smooth and well-combined.
Using a fork, dip each sponge cake cube into the chocolate glaze, ensuring all sides are evenly coated, then allow excess to drip off.
Immediately roll the glazed cake cubes in a bowl of desiccated coconut until fully covered, then place them on a wire cooling rack to set.
Cocoa Powder
Icing Sugar
Milk
Melted Butter
Desiccated Coconut
Vitamin A
2 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
25 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
84 mg / 1,250 mgPotassium
222 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
16 g / 50 gSaturated Fat
19 g / 20 gCholesterol
12 mg / 300 mgCaffeine
5 mgNet Carbs
21
g31
g11
g
Peruvian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g