Step 2

Beat the butter and sugar until pale and creamy, then beat in the eggs. Add 1 tbsp of the flour if the mixture starts to curdle.

Step 3

Sieve in the flour, baking powder and cocoa and fold in with a metal spoon. Stir in the milk. Scrape into the tin, level the top and bake for 18–20 minutes until the sponge springs back when pressed.

Step 4

Leave to cool completely in the tin.

Step 5

Make the icing: put the plain chocolate, 25g butter and 4 tbsp water in a pan and heat gently until melted. Allow to cool slightly, then beat in the icing sugar.

Step 6

Remove the cooled cake from the tin and peel off the paper. Cut into 16 squares.

Step 7

Dip each square into the icing to coat, then roll in the desiccated coconut. Leave to set on a wire rack.