Line a 20cm/8" square baking tray with parchment and pre-heat the oven.
Put the butter and caster sugar into a bowl and beat until smooth and creamy.
Beat in the eggs one at a time followed by the vanilla.
Stir in the flour.
Tip the mixture into the prepared tin and bake in a pre-heated oven for 50-60 minutes, until a cocktail stick comes out clean.
Leave to cool in the tin.
Topping
Put the coconut onto a plate and set aside.
Sieve the icing sugar and cocoa into a bowl and set aside.
Measure the unsalted butter and milk in a pan and warm gently. As it starts to melt stir in the prepared sugar to make a icing paste.
Cut the cold cake into 5cm cubes.
Spear a cube of sponge on a fork, spoon some warm icing over all sides and put it onto the plate of coconut. Roll the sponge in the coconut then transfer to a rack to cool.
Repeat with all the cubes of sponge.
Equipment
Large baking tray
Temperature
180°C, Fan 160°C, 350°F, Gas 4
Cooking time
50-60 minutes
An hour in the oven is far too long! Try 30 mins. Mine turned out great.
