You’ll find these little iced cakes at every Australian bake sale. Some versions spread a swath of berry jam in the center. Some coat the icing with fresh shaved coconut. To keep the calories down, my version skips the jam and uses shredded dried coconut and a slimmed down cake based on a sponge from Flo Braker (she used it to make her famous jelly rolls). There’s no butter in the cake. Instead, it gets lift from egg yolks and egg whites whipped separately—along with a big pinch of baking powder. The icing combines both bittersweet chocolate and cocoa powder for a rich chocolate taste. For more recipes from my books, check out the Recipe Archive below.