Instructions

1. Preheat oven to 180°C. Grease a 27 x 17cm slice tin with cooking oil spray and line base and sides with baking paper. Sift flour, corn flour, baking powder and bicarbonate of soda into a large bowl and set aside.
2. Put eggs in the large bowl of an electric mixer and beat on high with whisk attachment for 3 minutes or until light and foamy. Add EQUAL SPOONFUL and beat for a further 3 minutes or until lighter, thicker and almost doubled in size.
3. Sift ½ of the flour mixture over egg mixture and gently fold to combine. Sift remaining flour mixture and add oil, then gently fold to combine. Spoon evenly into prepared tin and bake for 10-12 minutes or until golden and cooked through. Set aside to cool for 5 minutes before turning out onto a wire rack to cool completely. Cut cake into 16 even size fingers.
4. Put cocoa, water, extra corn flour and extra EQUAL SPOONFUL in a medium shallow bowl and whisk until smooth. Put coconut in a second medium shallow bowl. Working quickly, dip a piece of cake into cocoa mixture until completely coated, then immediately toss in coconut until well coated. Set aside on a wire rack. Repeat with remaining cake, cocoa mixture and coconut. Serve on day of baking.