Ingredients
1 quantity of passionfruit sponge (see recipe link above)
3 cups desiccated coconut
300ml carton thickened cream, whipped
Chocolate sauce
4 cups of icing-sugar mixture, sifted
⅓ cup cocoa, sifted
⅔ cup milk
15g butter
Method
-
Preheat oven to moderate 180°C. Lightly grease 9 holes of 2 x 6-hole Texas muffin pans.
-
Make 1 quantity of Passionfruit Sponge, omitting passionfruit icing and cream. Pour mixture into recesses or prepared pans until ⅔ full.
-
Bake for 20-25 minutes, until sponge springs back when touched lightly with a fingertip. Cover a wire rack with a clean tea towel, then turn out cakes. Cool completely.
-
Chocolate sauce. Sift icing sugar and cocoa together into a large heatproof bowl. Blend milk and butter in. Sit bowl over a pan of gently simmering water, stirring until smooth.
-
Place coconut in a large bowl. Coat each sponge in chocolate sauce (see tip). Transfer to a coconut, tossing to coat evenly. Stand on a wire rack to harden.
-
When coating is firm, use a sharp-pointed knife to cut a circle from top of each cake. Slice circle in half to make two “wings”. Fill cavities with cream. Place wings on top.
You might also like to make this banana slab cake:
You might also like:
6 of the best BHG trifle recipes
7 mouth-watering desserts you need to make before summer is over