Chocolate, strawberry and coconut fingers

As complicated as the name sounds, this dessert is actually super easy to make. The only problem is that there are no variations possible. Also when you cut the fingers make sure they are of the same size and not too thin or thick.

Ingredients
1 vanilla sponge cake
1/2 cup strawberry crush mixed with 1/4 cup of water
Dessicated coconut (about 500 gm)
Dark cooking chocolate melted on a double boiler

Method
Cut finger size portions of the sponge cake and remove the top and the sides. Dip the fingers in the strawberry squash but do not leave it for long else the cake will disintegrate. Coat the cake in dessicated coconut IMMEDIATELY. Top one side of the cake with the melted chocolate. Put the fingers in the fridge to set for an hour or 2 before serving. Serve cold.

PS: When coating the cake with chocolate use a butter knife do not dip the cake in the melted chocolate as it will melt.