Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.

Beat the butter and sugar until light and fluffy, then add the eggs one at a time, followed by the vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the dry ingredients and milk until a smooth batter forms.

Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.

Once cooled, remove the cake from the pan and trim the edges if desired.

Cut the sponge into evenly sized squares, approximately 2 inches each. Place the cake pieces on a tray and allow them to sit for about 15 minutes so they’re easier to handle during coating.

In a medium bowl, whisk together the powdered sugar, cocoa powder, melted butter, warm milk, and vanilla extract.

The coating should be smooth and pourable but not too thin. If necessary, adjust with a little more milk or powdered sugar.

Using a fork or two spoons, carefully dip each sponge cake square into the chocolate coating.

Turn gently so all sides are covered evenly. Allow excess chocolate coating to drip off before moving to the coconut.

Immediately roll the chocolate-coated cake square in desiccated coconut until fully covered.

Place the finished Ystervarkies on a wire rack or tray lined with parchment paper. Repeat with the remaining cake pieces.

Allow the Ystervarkies to rest for about 20 to 30 minutes so the chocolate coating can set properly.

Serve with tea, coffee, or milk and enjoy these classic South African treats.