Steps
- Preheat the oven to 400°F / 200°C. Butter and line an 8 × 12in / 20 × 30cm rectangular pan. Beat 125g of softened salted butter and 250g of golden superfine sugar until fluffy.
- Beat in 3 large eggs one at a time, then 250g of self-rising flour, 3 tablespoons of milk, and ½ teaspoon of salt. Spread in the pan; bake for 25 minutes, until golden and firm, then cool completely.
- Split the sponge horizontally; trim the edges and cut each layer into 18 matching pieces. Whip 250ml of heavy cream with 2 tablespoons of icing sugar to soft peaks.
- Spread 200g of raspberry jam over half the pieces, add the cream, and sandwich with the remaining pieces. Chill until firm enough to handle.
- Whisk 80g of melted unsalted butter with 250ml of milk. Sift together 50g of cocoa powder and 400g of icing sugar; gradually whisk into the liquid until smooth.
- Dip each cake into the chocolate icing, then roll in 350g of desiccated coconut. Set on a rack and chill for at least 1 hour.