For Sponge Base

• 6 eggs
• 1 cup superfine (caster) sugar
• ½ cup all-purpose flour
• ¼ cup + 2 tbsp self-rising flour
• ¼ cup cornstarch
• ½ stick butter, melted
• 2 tbsp milk

For Chocolate Sauce & Coconut

• 1½ cups powdered sugar
• ¾ cup cocoa powder
• ¾ - 1 cup milk
• 3 cups desiccated (unsweetened & powdered) coconut

Make Sponge Cake

1. Preheat oven 350°
2. In a stand mixter fitted with a whisk attachment, whip eggs and sugar on high speed until ribbons form, about 12-15 minutes
3. In a separate bowl, gently sift in flours and cornstarch 
4. Fold in the flour mixture to the egg and sugar batter a small amount at a time. In a separate bowl, combine butter and milk, then gradually add it to the batter, gently folding in until incorporated 
5. Coat a 9" x 9" square baking pan with nonstick spray. Lined with parchment paper (that extends out the sides of the pan — it will be used as a handle to lift the cake), and coat again with nonstick cooking spray
6. Pour in batter and transfer to the oven to bake 35-45 minutes (until the top of the cake is golden and a toothpick inserted removes cleanly
7. Allow to cool completely. Cut cake into even-sized pieces (9-12 pieces suggested)

Mix Sauce, Roll & Coat

1. In a large bowl, combine powdered sugar, cocoa powder and milk (starting with ¾ cup of milk, and checking the consistency). Whisk until smooth. Add extra milk if too thick (remember, you are rolling delicate sponge cake, and need the sauce to be fairly loose)
2. Roll spongecake pieces in chocolate sauce until evenly coated
3. Transfer to the desiccated coconut, and coat completely, patting the coconut into the chocolate and shaking off the excess. Eat immediately or store in an airtight container