|Unsalted butter||4 Ounce, softened (125 Grams)|
|Caster sugar||4 Ounce (125 Grams)|
|Eggs||2 , lightly beaten|
|Self-raising flour||8 Ounce, sifted (250 Grams)|
|Vanilla extract||1 Teaspoon|
|Icing sugar||13 Ounce (400 Grams)|
|Cocoa powder||3 1⁄2 Ounce (100 Grams)|
|Boiling water||6 Fluid Ounce (175 Milliliter)|
|Desiccated coconut||7 Ounce (200 Grams)|
1. Put all the cake ingredients in a food processor and process until smooth. Oil and base-line a 18 x 25 cm (7 x 10 inch) cake tin and transfer the mixture to the prepared tin. Smooth the surface with a palette knife and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 25-30 minutes until risen and firm to the touch. Leave to cool in the tin for 5 minutes and then turn out on to a wire rack to cool. Leave out overnight.
2. Make the icing. Sift the icing sugar and cocoa powder into a bowl, make a well in the centre and beat in the boiling water to make a smooth icing with a pouring consistency.
3. Cut the cooled cake into 24 squares. Use 2 forks to dip each cake into the icing and then immediately coat with the coconut. Leave to set on baking paper.