Crispy cake fries with chocolate dip

Method

• 1
  Trim the dark edges from madeira cake. Cut cake into 1cm-thick fingers. Place flour on a plate. Whisk eggs in a shallow bowl. Combine the breadcrumbs and coconut on a separate plate.
• 2
  Line a baking tray with baking paper. Toss cake fingers in flour to lightly coat. Carefully dip in egg mixture, then coat in panko mixture. Transfer to prepared tray.
• 3
  Add enough oil to a saucepan to come two-thirds of the way up the side. Heat over medium-high heat until oil reaches 180°C on a cook’s thermometer. Deep-fry cake pieces, 2 at a time, for 30 seconds or until light golden. Transfer to a tray lined with paper towel to drain.
• 4
  Serve the warm cake fries with melted chocolate and coloured sugar, for dipping.