It seems this is a typical Australian desert.


  • 250g golden caster sugar
  • 250g self raising flour
  • 1/2 tsp salt
  • 125g butter softened
  • 3 medium eggs
  • 3 tsb milk


  • 2 tsp icing sugar
  • 250g double cream
  • 200g jam (any red berries are nice)


  • 50g cocoa powder
  • 200g icing sugar
  • 80g butter melted
  • 200g milk
  • 200g desiccated coconut


  • 1) Pre-heat oven at 200C. Grease a baking try
  • 2) In a bowl, cream the butter and sugar.
  • 3) Add the eggs, one at each time. Only add the next one when is everything is properly combined
  • 4) Add the flour, milk and salt until fully combined. Pour the mix into the baking try.
  • 5) Bake for 20 minutes or until golden. Use a knife and be sure it comes up clean. Set aside to cool down
  • 6) Filling: In a bowl, sift the icing sugar and add the double cream. Mix with a hand blender until thick.
  • 7) Once the sponge is cold, slice it horizontally. In one side, pour the filling (use a spoon through boiling water to help you to spread it easier).
  • 8) On top of the filling, pour the jam, use again the spoon through boiling water.
  • 9) Sandwich the sponge back together. Let is chill in the fridge while preparing the coating.
  • 10) Whisk together the melted butter and milk in a bowl. In other bowl, sieve the cocoa powder and icing sugar. Bit by bit, add the cocoa/sugar mix to the butter mix. Whisk until no lumps.
  • 11) Cut the sponge in squares, dip each square in the cocoa mix until properly coated. Then roll in the desiccated coconut. Put aside.
  • 12) Once all squares are done, sprinkle some more coconut.
  • 13) Let the cocoa coating to settle for 1h. But next day are even better!