Chocolate-Coconut Cake

Directions

1. Preheat oven to 350°F. Lightly grease and line a 7 x 11 inch cake pan with parchment paper. Cream 1/2 cup softened butter and granulated sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Sift flour and 1/4 cup cocoa powder together. Lightly fold in, alternating with 1/2 cup milk. Transfer to prepared pan, smooth top and bake for around 40-45 mins. Let cool in pan for 5 mins then transfer to a wire rack to cool completely. Cut into 2 inch squares.
2. Meanwhile, to make icing, sift together powdered sugar and remaining cocoa powder. Add remaining milk and butter. Heat gently, stirring, until powdered sugar dissolves and mixture is smooth and runny.
3. Spread coconut over a shallow tray. Using a fork, dip each cake piece into chocolate icing, draining off excess. Roll in coconut to coat. Place on a wire rack and let set. Store in an airtight container.