Preheat your oven to 180 degrees Celsius, and grease a square cake tin.
Beat the butter and the sugar until light & creamy.
Beat in eggs, one at a time.
Sift the flour and salt together and add alternately to the mixture with the milk.
Mix ingredients together lightly. (You don’t want to overmix)
Spoon into cake tin and bake for approximately 30 minutes until a skewer inserted comes out clean.
Leave to cool before turning out onto a cooling rack.
Make your icing.
Sift the icing sugar into a deep bowl. (You want to dip the cake into the bowl)
Blend cocoa with boiling water to make a smooth paste. (This shows you a full cup of boiling water, but I only used about 2/3 cup)
Mix the chocolate mixture into the icing sugar. Mix until there are no icing sugar lumps left.
The icing should be the consistency of pouring cream to make it easy for dipping.
Once the icing is ready, and the cake is cold, cut off any crunchy bits that may have appeared on the cake (You can eat them…)
Cut the cake into squares.
Set up an assembly line of… cake, icing, coconut, tray. (It’s easier that way)
Dip your cake squares into the chocolate icing mixture.
Shake off any excess icing.
Put into the bowl of coconut.
Place on the rack to dry. (I’ve put a baking tray underneath to catch any drops)
When your coconut starts to look like this, just throw out, and use the other 1 1/2 cups.