Sponge cake:

 

3 eggs

15 tablespoons of sugar

15 tablespoons wheat flour

15 tablespoons of oil

15 tablespoons of milk

2 spoons of baking powder

 

Icing:

 

125 g butter

7.05oz of cream 18%

10 tablespoons of sugar

3 tablespoons cocoa

Additionally

 

7.05oz coconut flakes for tossing

 

1.  Whisk eggs with sugar into a fluffy cream and then add the oil, milk, flour and baking powder into a dough.

 

2. In a rectangular baking sheet of 22 × 33 cm with baking paper, pour the dough evenly. Bake mixture at 374F for about 30 minutes. Once baked, let it cool and cut into rectangles.

 

3. For the chocolate icing: Pour the cream into the saucepan, add the butter, sugar and cocoa. Stir while boiling and wait until smooth.

 

4. Using a fork, dip the rectangular bars into the chocolate icing. Then gently roll the bar into coconut shavings to be coated.