For the sponge:
200g castor Sugar
200g softened butter
4 eggs, beaten
200g Cake flour
2 tsp baking powder
2 Tbs milk
For the coating:
4 cups icing sugar
1/3 cup cocoa powder
1/4 cup water
3 cups desiccated coconut
Heat oven to 180C.
Grease and line a deep rectangular cake tin.
Place the sugar, butter, eggs, flour, baking powder and milk into a bowl, then mix well until ingredients are well combined.
Spoon batter into the cake tin, then level out and bake for about 30 minutes or until a skewer inserted comes out clean.
Remove from the oven, turn sponge out onto a cooling rack, then leave to cool completely.
Place the icing sugar, cocoa and water into a pot, then stir and heat until melted.
Cut the sponge into 24 even squares.
Dip each sponge into the cocoa mixture then roll into the coconut to coat.
Leave to set on a cooling rack before serving.