Method

1. Preheat the oven to 170°C and grease and line a baking dish (approx. 24 × 15cm).
2. In one bowl, combine the dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet mixture into the dry ingredients and mix until a smooth batter forms.
3. Transfer the batter into the prepared dish and bake for 15-20 minutes, or until lightly golden on top and cooked through. Allow the sponge to cool completely before coating.
4. To make the chocolate coating, whisk together the melted coconut oil, maple syrup, and cocoa powder until smooth and glossy (If needed, add extra maple syrup 1 tablespoon at a time to reach a pourable consistency).
5. Cut the cooled sponge into even squares. 
6. Dip each piece into the chocolate mixture, allowing any excess to drip off, then roll generously in desiccated coconut to coat.
7. Repeat with remaining pieces and allow to set slightly before serving. Enjoy!