CHOCOLATE COATING: 500ml (2 cups) Huletts White Sugar 250ml (1 cup) hot water 45ml (3 Tablespoons) cocoa powder 15ml (1 Tablespoon) butter or brick margarine
VANILLA SPONGE: 1. Whisk castor sugar and eggs in a mixer until light and fluffy. 2. Add oil and vanilla essence, mix well. 3. Add sifted flour and baking powder to mixture alternatively with milk. 4. Pour the creamed mixture into a greased oven tray and bake in a preheated oven at 180ºC for 25 - 30 minutes or until golden brown. 5. Allow to cool and cut into squares. CHOCOLATE COATING: 1. Heat sugar, cocoa, butter and water until bubbly. 2. Allow to cool, dip sponge squares into sauce and roll in coconut.