A sponge cake cut into squares, coated in chocolate and dry coconut.
2 cups of sugar
2 Teaspoons of lemon extract
3 cups of flour
1 Tbsp baking powder
1 cup of milk (room temperature)
1 cup of sugar
1 stick of butter
2 cups of chocolate chips
1 lb of shredded dry coconut for coating
Preheat oven to 360F. Line 12 x 12 pan with parchment paper. Beat sugar and oil on high; add eggs one at the time and beat well after each addition. Add lemon extract. In a separate bowl whisk together flour, baking powder. Gradually add flour and milk to the egg mixture, alternately. Pour batter into a prepared pan. Bake 30 minutes. Cool on a wire rack. It is the best to leave the cake overnight covered with plastic wrap so it can firm up before slicing, however, 3-4 hours is long enough too.
In a medium saucepan bring milk and sugar to a boil. Remove from heat, add chocolate chips and butter; stir until melted. Cool.
Cut the sponge cake into 25 squares. Place a wire rack over a baking pan or over a parchment paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll in coconut. Leave it on the rack to dry.