500 g ready-made Golden Cloud Cake mix (vanilla)
170 g Hugo’s Mixed Fruit Jam, warmed
125 ml double cream, whipped
600 g icing sugar
20 g cornflour
65 g cocoa powder
255 ml milk
20 g butter, melted
180 g desiccated coconut
- Follow the instructions on the Golden Cloud Cake Mix packaging and prepare the vanilla sponge cake.
- Cut the cake in half horizontally. Spread the base with jam. Spread the remaining half with cream and sandwich back together. Place on a baking tray. Chill 15 minutes, until firm. Cut into 15 even squares.
- In a large heatproof bowl, sift together icing sugar, cornflour and cocoa. Gradually add the milk and melted butter. Mix until smooth. Place the bowl over a saucepan of gently simmering water and heat gently, stirring, until the mixture thickens slightly and coats the back of the spoon.
- Using forks, coat the squares in the icing. Drain off excess and roll in the coconut. Place on a wire rack. Chill until set.