500 ml (2 cups) Castor Sugar
4 large eggs
250 ml (1 cup) oil
5 ml (1 teaspoon) vanilla essence
750 ml (3 cups) flour, sifted
15 ml (1 Tablespoon) baking powder
250 ml (1 cup) milk
Desiccated coconut for coating
500 ml (2 cups) White Sugar
250 ml (1 cup) hot water
45 ml (3 Tablespoons) cocoa powder
15 ml (1 Tablespoon) butter or brick margarine
Whisk castor sugar and eggs in a mixer until light and fluffy.
Add oil and vanilla essence, mix well.
Add sifted flour and baking powder to mixture alternatively with milk.
Pour the creamed mixture into a greased oven tray and bake in a preheated oven at 180ºC for 25 - 30 minutes or until golden brown.
Allow to cool and cut into squares.
Heat sugar, cocoa, butter and water until bubbly.
Allow to cool, dip sponge squares into sauce and roll in coconut.