- 3 eggs (whites and yolks separated)
- 1 cup sugar
- 3/4 cup oil
- 1/2 cup milk
- 2.5 cups self-rising flour (or regular flour + 1 tsp baking powder)
- 1 cup (or 2 sticks) butter
- 3.5 oz chocolate
- 1 tbsp rum
- 3/4 cup milk
- bowl of coconut shavings
- Set oven to 350 F.
- Beat eggs whites with sugar until firm peaks, then add the following ingredients in order, mixing in between: oil, about 1/3 of the flour (and the baking powder if separate), egg yolks (one by one), milk, then the remaining flour.
- Pour into a baking dish lined with parchment or baking paper, put into the oven. Bake until it is firm enough to separate from the sides of the dish. Remove from the dish, and cut the sponge cake into squares.
- Melt the butter and the chocolate in a bain marie, then add everything else. When everything is smooth and blended, remove from the stove.
- Roll the cake squares in the chocolate dip, then in a bowl of coconut shavings.