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Double Vanilla Poundcake or Oat Flour Spongecake cut into bite sized cubes.


3 1/2 cups powdered sugar

1/4 cup unsweetened cocoa powder

1 teaspoon Rain’s Choice pure Vanilla Extract

1/4 cup butter

1/2 cup chocolate chips

1/2 cup boiling water

2 cups unsweetened shredded coconut


Place parchment paper over two cooling racks – set aside


Place the chocolate chips and butter in a glass bowl and microwave on high for 30 second increments until melted. Allow to cool.

In a medium sized bowl mix the powdered sugar, cocoa powder, vanilla and boiling water together until smooth. Mix the powdered sugar icing together with the melted chocolate, again stirring until smooth. Dip the pound cake cubes into the chocolate icing until completely coated, then dip into the shredded coconut, coating the entire cube. Place the cubes onto the parchment covered racks until dry. Repeat until all cubes have been dipped.

Once the cubes are dry, cover and refrigerate overnight, allowing the icing to soak into the cakes.

Serve and enjoy!


For a fruity variation, cut the cubes in half and spread a layer of strawberry jam between the layers before icing the cakes.