Ingredients:
You can bake your own sponge cake or take the perfectly acceptable shortcut of using a store bought sponge cake. (I go for the short cut every time). For the icing you’ll need 2 cups icing sugar, 1/2 cup cocoa powder, 1/3 cup milk, 10g melted butter and 250g desiccated coconut (to roll the cake in).

Method: 

Cut the sponge cake into bite size squares for icing.

Place icing sugar, cocoa, milk and melted butter into a large bowl and stir. Microwave the icing mixture on a low/medium setting until it thickens.

Using a skewer or small fork, dip the bite size sponge squares into the chocolate icing. Let the excess icing drip off the cake. Roll the chocolate covered cake in a plate of coconut until well covered.

Place on baking paper or waxed paper to set.

Notes from the trenches:

This toddler friendly recipe is delightfully messy, (just like many toddlers).

E: 1 year, 11 months
June 2012

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