Source: The book of Chocolates & Petits Fours.
B. Sutherland Smith
Makes 24 servings.
Preparation time: 45 minutes
Ingredients
Preparation
1/3 recipe Plain Genoise, see recipe under Cakes & Muffins
ICING:
3 cups powdered sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons butter, melted
Warm water
Unshredded coconut
1. In a medium bowl, sift sugar and cocoa into butter. Mix in enough warm water to make thin icing.
2. Cut genoise into 24 small rectangles.
3. Drop each cake into icing. Turn over to lightly coat on all sides. Remove; place on a wire rack set over a baking sheet.
4. Spoon coconut on top or carefully roll each piece in a small bowl of coconut. Let set. 5. Store in a covered container with wax paper between layers up to 1 week.
NOTES : Makes 24 little bite size cakes.
Miniature Lamingtons
