20 cm (8 inch) square sponge cake or 300 g (10 oz) Madeira loaf cake, 1-day-old
175 g (6 oz) shredded coconut
375 g (12 oz) icing sugar, sifted
50 ml (2 fl oz) boiling water
50 ml (2 fl oz) warm milk, plus extra if needed
few drops of red food colouring (optional)
Cut the cake into 12 squares. Scatter the coconut over a plate.
Place the icing sugar in a heatproof bowl and beat in the boiling water and milk until the mixture is smooth and runny, adding a little more milk, if necessary. Add the food colouring, if using, to make a pink icing. Place the bowl over a saucepan of hot but not boiling water to keep the icing runny.
Use 2 forks to dip 1 sponge square into the pink icing, making sure that it is completely coated, then roll it gently in the coconut until covered. Transfer to a wire rack to set. Repeat with the remaining sponge squares.