½ cup good quality cocoa, sifted

½ cup very hot water, not boiling

250 g icing sugar, sifted

2 tablespoons melted butter

plenty of desiccated coconut

1 butter cake (see A Simple Butter Cake: One For The Fridge Door)

1

Sift together the cocoa and the icing sugar. Add the melted butter, and mix through.

2

Add the water, bit by bit, until the mix has come together. It should not be stiff, should not pour. Spreadable I guess is the term. Add more or less water to get the right consistency.

3

Cut the cooled cake into cubes, with sides of about four centimetres.

4

Spike with a skewer, and dip into the chocolate icing, covering all sides.

5

Toss the desiccated coconut into a plastic bag. Add the chocolate-coated cubes, one at a time, and shake around until well covered with coconut.

6

Spread out on an airing tray until dried. Serve whenever you like – perhaps not for breakfast, unless you’re on the eighth hole, on a roll, and looking for added strength for mind and body.