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• 100g Butter
• 100g Caster Sugar
• 2 Egg
• 140g Self-raising Flour
• 1 teaspoon Baking Powder
• 2 tablespoons Cocoa Powder
• 2 tablespoons Milk
• 100g Plain Chocolate
• 25g Butter
• 100g Icing Sugar
• 100g Desiccated Coconut

step 1

Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm square baking tin. Beat together the butter and sugar until pale and creamy, then beat in the eggs. Add 1 tbsp of the flour if the mix starts to curdle.

step 2

Sieve in the flour, baking powder and cocoa and fold in with a metal spoon. Stir in the milk. Scrape mix into the tin and level the top. Bake for 18-20 mins or until the cake springs back when pressed. Allow to cool in the tin.

step 3

To make the icing, put the chocolate, butter and 4 tbsp water in a pan and gently heat until melted. Allow to cool slightly, then beat in the icing sugar.

step 4

Remove cake from tin and peel away paper. Cut into 16 squares. Dip the squares into the icing, then roll in the coconut. Allow to set on cooling rack.