This recipe comes from The Salty Cod and is gluten-free.
We ran out of coconut, and so some were served without and were yummy as well.
Sponge Cake 4 eggs 1 cup gluten free baking mix 1 tsp baking powder 3/4 cup granulated sugar
Beat eggs (whole eggs, not just whites) in electric mixer 6-8 minutes, until creamy. Add sugar until incorporated. Sift flour and bp in separate bowl, and gently fold into egg and sugar mix. Pour into greased and floured square or rectangle baking tin. Bake in a preheated 350 degree over for 20 minutes, or until done (tooth pick tested) cool completely on rack, and then cut into cubes. Chocolate icing 1/3 cup cocoa 4 cups confectioners sugar 3 tbsps butter 1/2 cup milk coconut
Melt butter in small sauce pan, add milk. In another bowl sift sugar and cocoa, add butter and milk mixture. Using a fork, skewer the sponge cubes and submerge in icing until coated. Let drip the excess, then roll in coconut. Let dry on wax paper.