Unsalted Butter softened-125 gm
Golden Caster Sugar-125 gm
Selfraising flour-125 gm
Baking powder-1 tsp
Vanilla extract-2 tsp
Icing Sugar- 200 gm
Cocoa powder-50 gm
Unsalted Butter-25 gm
5 tbsp milk
Desiccated coconut-200 gm
Preheat the oven to 180 degree celsius/fan oven 160 degree celsius.Butter and line a 15 cm square cake tin.
To make the sponge, put the butter,sugar,eggs ,flour,baking powder and vanilla extract in a bowl and beat until smooth. Turn the mixture into the prepared tin and bake for 30 minutes or until a skewer inserted comes out clean. Transfer to a wire rack and cool completely.
To make the icing, sift the icing sugar and cocoa powder in a bowl. Cut the butter into pieces and heat in a small saucepan with the milk until the butter has just melted. Pour the liquid over the icing sugar and stir until smooth,adding 2 to 3 tbsp water so the icing thickly coats the back of a spoon.
Cut the cake into 16 small squares, dip them in the icing and coat it with the desiccated coconut and leave it to dry.
Instead of making the icing alternatively you can also dip the cake in melted plain or milk chocolate and coat it with desiccated coconut.