25g cocoa powder
450g icing sugar
200g desiccated coconut
These cakes will keep for 2-3 days in a cake tin. If liked, make the cake a day in advance so it is easier to handle, or make and freeze the cake a month in advance before icing.
Heat the oven to 180°C/350°F/Gas Mark 4. Grease and line the base of a 20cm (8in) square, shallow cake tin.
Place the flour, baking powder and butter in a mixing bowl and rub in the butter until it forms fine crumbs. Stir in the sugar, eggs and milk and beat until smooth. Pour into the cake tin and bake for 25 mins or until golden and firm to the touch.
Allow the cake to cool completely in the tin, Trim the top of the cake to make it level then cut the cake into 12 squares.
To make the chocolate icing: heat the butter and milk in a small pan until the butter has melted. Sieve the icing sugar and cocoa into the milk and beat to give a thick but runny icing.
Place the cakes on a wire cooling rack, then pour over the chocolate icing, spreading it down over the sides, or dip the cakes into the icing. Roll the cakes in coconut before the icing sets, then leave until firm.