- 1 cup (250 mL) granulated sugar
- 5 large eggs
- 2 tsp (10 mL) pure vanilla extract
- 1 cup (250 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- ¼ tsp (1 mL) salt
- ¼ cup (60 mL) unsalted butter, melted and cooled
- ¾ cup (180 mL) milk
- 1 bar (100 g) Lindt SWISS CLASSIC Milk Chocolate, chopped
- 4 cups (1 L) icing sugar
- 3 cups (750 mL) unsweetened medium desiccated coconut
Preheat oven to 350°F (180°C). Grease and line bottom and sides of a 9 x 13-inch (23 x 33-cm) metal baking pan with parchment paper.
Combine granulated sugar, eggs and vanilla in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with an electric hand mixer), and beat on high speed until tripled in volume and very pale, about 8 to 10 minutes.
In a small bowl, whisk together flour, baking powder and salt. Sift flour mixture over egg mixture. Using a rubber spatula, fold in flour mixture. Fold in cooled butter. Pour batter into prepared pan and bake until top is golden and a toothpick inserted into the centre of the cake comes out clean, about 30 minutes. Leaving cake in pan, set on a wire rack. Let cool completely.
While cake cools, make icing. Heat milk in a small pan until scalding hot (don’t boil). Place Lindt SWISS CLASSIC Milk Chocolate in a large bowl. Pour hot milk overtop. Let sit 2 minutes. Whisk until smooth. Whisk in icing sugar and let cool.
Once cake is cool, remove from pan and slice into 24 equal-sized pieces, each about 2 inches (5 cm) square. Place desiccated coconut on a baking sheet. Dip a cake square in the cooled icing, coating all sides, and let excess drip off. Coat square in coconut. Place on a wire rack. Continue with remaining squares. Refrigerate until icing has set, about 30 minutes.