300 grams desiccated coconut ( you will not use all of this but need a good amount to cover ).
You will need:
1 Large bowl
1 deep tray
For Filling between the two cakes
300ml thickened cream to whip
4-6 tablespoons strawberry jam
You will need:
Mix Master with whisk attachment
Small metal spatula or you can use the back of the spoon.
1 cake board or cake stand
Fridge to chill for 3 hours or straight away if you like
*Optional - you can add some sprinkles and chocolate for further decoration.
Turn oven on 180 degrees Celsius - Fan Forced.
Lightly spray two tins with Canola Cooking Spray. Use the baking paper, pencil and scissors to make an outline of the tray, cut out and line. Don't forget to line the sides of the tin.
Using your mix master with whisk attachment, beat eggs and sugar for 10 minutes. This will look pale, fluffy and creamy - will triple in volume.
Sift the dry ingredients into a bowl. Then add half to the egg mixture, gently fold in and then add remaining half and gently fold again.
If you have scales, equally divide the mixture between the two tins. To do this, place tin on scales - zero out and then divide.
Place in oven and bake for 12 minutes. Once baked, remove and place on a cake rack to cool down for 10 minutes. Then gently using the sides of the baking paper, lift and allow to completely cool on cake rack. You will need to gently remove the baking paper.
To make the icing, place water and cocoa powder into mixing bowl and stir through till a beautiful glossy chocolate liquid is made.
Place desiccated coconut into deep tray and spread out.
Using your hand to hold the base of the cake above the chocolate bowl and with spatula in other hand, begin to dip spatula into the bowl and cover the cake base and sides. Alternatively if you have a shallow baking dish, you might find it easier to place chocolate liquid in there and then place cake into this. You need to ensure sides of cake and base are covered before adding it to the desiccated coconut to cover.
Once the base and sides are covered with desiccated coconut, place the base onto a cake stand or board. Smear jam over the cake.
Whip cream in mix master for a few minutes. Be sure to stay with it as it whips very quickly.
Using spatula, gently add whipped cream over the jam.
Proceed to do the same thing with the next cake base as in step 9 but this time to can completely cover the cake with chocolate and desiccated coconut.
Add the cake base onto of the other. Press down. Some cream will come out from the sides, use your spatula to smooth out and then add some more desiccated coconut.
Serve straight away or chill for a few hours. Garnish with some cut strawberries and sprinkles or chocolate.