1 Victoria sponge cake (in two halves)

1/3 cup strawberry jam
2 cups icing sugar
1/4 cup cocoa powder
1 teaspoon vanilla extract
Spread the coconut onto a big sheet of cooking paper.
Cut each half of the sponge cake in two horizontally and spread 2 from the halves with the jam. Best with the rest of the halves, then cut each jam-layered sponge into 8 filled portions.
Sift the icing sugar and cocoa natural powder into a bowl. Add vanilla and keto shortbread cookies steadily add enough hot water to form a somewhat runny icing. Dip each cake portion in the icing to coating completely (become warned, this is a messy work. You may want to wear gloves). Move each easy within the coconut, after that put on a cable rack for 15 minutes to dry before packing in plastic storage containers.
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