Sponge cake cubes dip in chocolate icing and coconut for Australia's favorite tea sweet.
30 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Beat the eggs and sugar for 5 minutes until foamy.
Add the flour, milk, and melted butter and prepare the cake batter.
Bake the batter at 180°C for 22 to 25 minutes.
When the cake is completely cool, cut it into even cubes.
Whisk the cocoa, powdered sugar, and a little milk until smooth, dip the cake cubes in the sauce, and coat with coconut.
💡 Tip: Cooling the cake before cutting it into cubes prevents it from breaking in the chocolate sauce.
🍽️ Serving suggestion: Serve at room temperature with tea or coffee.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~280
kcal calories
5
g protein
42
g carbs
11
g fat
36.7g
Sugar
4.8g
Fiber
55.7mg
Sodium
8.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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