Chocolate Coconut Squares: Honey and Oil in the Batter Keep This Retro Sponge Soft and Moist

Instructions

1. In a large bowl, beat the whole eggs with the sugar, vanilla and honey with a mixer until pale and fluffy.

2. Pour in the milk and oil and mix briefly, just until combined.

3. In another bowl, whisk together the flour, baking powder and salt. Gradually fold this into the liquid mixture (with a mixer on low speed or by hand with a whisk) until you have a smooth batter without lumps.

4. Line a 7×11-inch (18×28 cm) pan with parchment paper and grease the sides with oil. Pour in the batter and bake at 340°F (170°C) (conventional, top and bottom heat) for about 30–35 minutes. Test with a toothpick; it should come out clean.

5. While the cake cools, make the glaze. Put the milk and sugar in a saucepan and heat, stirring, until the milk is lukewarm. Sift in the cocoa and whisk until smooth.

6. Bring the mixture to a boil. As soon as it starts to bubble and foam, take it off the heat. Add the cold cubed butter to the hot mixture and stir until completely melted. Finally, stir in the rum.

7. Turn the cooled cake out and peel off the paper. Trim off the edges so the cubes come out neat and straight, then cut the cake into even cubes.

8. Spear each cube on a fork, dip it completely in the warm glaze, let the excess drip off and roll it right away in shredded coconut. Let the cubes set on a wire rack.