Serves: 16
  • 275g self raising flour
  • 170g castor sugar
  • pinch of salt
  • 150g unsalted butter, really soft at room temperature
  • 3 eggs
  • 1 tsp vanilla extract
  • 125ml milk
  • 300g desiccated coconut
Chocolate Icing
  • 375g icing sugar
  • 40g cocoa powder
  • 30g unsalted butter, melted
  • 185ml milk
  1. Preheat oven to 180 degrees celsius, and line a 25x25cm square baking tin.
  2. Sift the flour, sugar and salt into a large bowl. Add the butter, eggs, vanilla and milk, and beat in with electric beaters for a few minutes or until the mixture is smooth and easily drops off a spoon.
  3. Pour the mixture into the prepared tin, and smooth the top, making sure it is evenly spread.
  4. Bake for about 40 minutes, or until a skewer comes out clean when inserted into the middle of the cake.
  5. Cool for 5 minutes in the tin, then turn out onto a wire rack to cool completely.
  6. To make the chocolate icing:
  7. Sift the icing sugar and cocoa powder into a large heatproof bowl and place the bowl over a pot of barely simmering water. Whisk in the melted butter and the milk. Continue whisking until the icing is smooth and shiny. Remove from the head and set aside.
  8. Pour half the coconut into a large shallow tray. Save the rest to replenish the pile as needed.
  9. Cut the cake into 16 squares, as evenly as you can.
  10. Dip a square of cake into the chocolate icing, letting the excess drip off for a second, then put it in the coconut and gently roll around to cover each side completely. Place on a wire rack until the icing dries. Repeat the process with the other 15 squares.
  11. This is a bit messy but using your hands is quite satisfying.
Recipe by Villiers Brown at