For The Sponge, Beat butter and sugar together until creamy, then add eggs one by one.
Now add all the dry ingredients, mix well, pour the mixture into a 9×9 inch baking pan the mold and bake at 180°c for 45 minutes.
Make butter and icing sugar icing and apply it in the middle and sides of the cake. then make a combination of left of cake crumbs, chopped almonds and desiccated coconut. Apply this on the side.
For The icing, mix water, sugar and glucose in a pan on heat. cook until the mixture becomes thick.
Allow it to cool. then beat it until it becomes thick.
Leave it to cool, lastly add the icing on the cake. Serve.
