• 125 g Butter (softened)
  • 1 cup Caster Sugar
  • 1 tsp Vanilla Extract
  • 3  Eggs
  • 1 ¾ cups Plain Flour 
    3 ½ teaspoons Baking Powder
  • 1/2 cups Milk


  • 3 1/2 cups Icing sugar
  • 1/4 cup Cocoa powder
  • 1 tbsp Butter
  • 1/2 cup Boiling water


  1. Preheat your oven to 180 (160 fan-forced). Grease a 20cm x 30cm square baking dish or cake pan.
  2. In a large mixing bowl beat the butter, sugar and vanilla.
  3. Add the eggs in (one at a time) and continue mixing.
  4. Sift the flour over the butter mix. Add in the milk. Keep mixing until the mixture is smooth and well combined.
  5. Transfer the mixture into the prepared pan and smooth the top.
  6. Cook for around 30 minutes. Insert a skewer into the centre, if it comes out clean then it is fully baked.
  7. Leave in the pan for 10 to 15 minutes. Turn out onto a wire rack to cool.
  8. Place the coconut into a large bowl.
  9. To make the icing sift the icing sugar into a bowl. Add the coco, butter and boiling water in a separate bowl.
  10. Mix until smooth.
  11. When the cake has cooled cut it into even squares.
  12. Dip each piece of cake in the icing, turning to coat it evenly. When it has a even coating pick it up out of the icing and let it drip-off the excess.
  13. Then, place the squares into the coconut and turn to coat the entire cake.
  14. Place onto a baking tray. Repeat this process with the remaining cake squares. Stand for a hour or two until set.
  15. Serve and enjoy.