Instruction

• 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