• Grease and line a microwave safe dish with parchment paper. Leave an overhang of parchment to make it easier to lift out the cake once baked. (see note on microwave dish to use)

Make the cake

• Combine the dry ingredients: In a bowl, combine the dry ingredients (flour, sugar, unsweetened cocoa powder, baking soda and salt)
• Add the wet ingredients: Pour in the wet ingredients (water, oil, vinegar, and vanilla extract). Whisk to combine.
• Bake: Pour the batter into the lined dish and cook in the microwave for 8 to 12 minutes on high. (See notes on baking time)
• The cake is ready when a toothpick inserted in the center of the cake comes out clean.
• Stand for 5 minutes then use the overhang parchment paper to lift the cake out onto a wire rack and cool completely.
• Once cool cut the cake into squares.
• Freeze the squares for 30 minutes before dipping in the sauce. (See note on freezing cake squares)

Make the chocolate sauce

• Combine all the chocolate sauce ingredients in a bowl.
• Whisk to form a smooth consistency.

Chocolate sauce and coconut coating

• Use tongs or two forks to hold the individual cake squares and dip into the chocolate sauce. Drip out the excess sauce.
• Transfer the the chocolate coated squares, in the coconut. Roll them around to coat them evenly. Leave on a rack or plate to dry for a few minutes before serving.

Storage

• At room temperature: In an airtight container for up to 3 days
• In the refrigerator: In an airtight container for up to one week
• Freezer: In an airtight container for up to 2 months. Thaw completely in the refrigerator or at room temperature.