Preheat the oven to 180 °C, grease a 20 × 20 cm tin with 5 g butter and line with paper. Cream 125 g soft butter with 150 g sugar until pale, beat in 3 eggs one at a time and fold in the flour sifted with 8 g baking powder and 1 g salt alternately with 125 g milk.

Ingredients

• 125 gButter, without salt
• 150 gSugars, granulated
• 150 gEgg, whole, raw, fresh
• 225 gWheat flour, white, all-purpose, unenriched
• 8 gLeavening agents, baking powder, double-acting, sodium aluminum sulfate
• 1 gSalt, table
• 125 gMilk, whole, 3.25% milkfat, with added vitamin D
• 5 gButter, without salt editorial addition
• 160 gJams and preserves
• 300 gSugars, powdered
• 30 gCocoa, dry powder, unsweetened
• 30 gButter, without salt
• 120 gMilk, whole, 3.25% milkfat, with added vitamin D
• 160 gNuts, coconut meat, dried (desiccated), not sweetened

Method

1. Preheat the oven to 180 °C, grease a 20 × 20 cm tin with 5 g butter and line with paper. Cream 125 g soft butter with 150 g sugar until pale, beat in 3 eggs one at a time and fold in the flour sifted with 8 g baking powder and 1 g salt alternately with 125 g milk.
2. Spread the batter in the tin and bake for 35 minutes at 180 °C until a skewer in the centre comes out dry.
3. Turn the sponge out onto a rack and let it cool completely for 60 minutes; a cold sponge cuts cleanly and does not crumble when dipped.
4. Split the sponge horizontally, spread the bottom layer with 160 g jam, replace the top and cut into 16 squares of 5 × 5 cm.
5. Make the icing in a bowl over a pan of hot water: sift 300 g icing sugar and 30 g cocoa, add 30 g butter and 120 g hot milk and stir to a smooth, thin icing.
6. Dip each square into the warm icing with two forks, let it drip and roll it in 160 g coconut, adding the coconut to the dish gradually so it stays dry. Use up all the icing and coconut.
7. Leave the squares on a rack for 30 minutes to set.