1. Grease and line a 17 x 27cm cake pan. Preheat the oven to 160C (fan assisted) or 180C for non-fan assisted.
2. Mix the all-purpose flour, baking powder and corn flour together in a bowl.
3. Place the butter and sugar in the bowl of a stand mixer and beat until light and fluffy.
4. Alternatively use a hand mixer to beat.
5. Add the vanilla and eggs one at a time, mixing until homogenous each time.
6. Add the dry ingredients and gently beat to combine.
7. Finally add the milk and mix again. The mixture will be quite thick.
8. Spread the mixture in the prepared pan and bake for approx. 30-35 minutes. It should be golden and spring back. Allow to cool in the pan.
9. Once cooled, trim all the edges of the cake and then divide into 2 equal size portions. Cut
10. along the length of the cake. On one of the sponges, spread the jam until the entire surface is covered. Place the second sponge on top creating a “sandwich”. Use a serrated knife to cut 6 equal portions.

FOR THE COCOA GLAZE

1. Mix all of the ingredients together until smooth.
2. Dunk each cake sandwich into the cocoa glaze, making sure all sides are thoroughly coated and then toss in desiccated coconut until totally covered.