Method
- Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch square baking pan with parchment paper.
- Sift together the flour and baking powder into a medium bowl. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add vanilla extract and mix briefly. Then, alternately fold in the flour mixture and milk, starting and ending with flour.
- Pour the batter into your prepared pan and smooth the top. Bake for 30-35 minutes.
- Cool the cake completely in the pan, then refrigerate for at least 2 hours or overnight.
- Once chilled, cut the cake into 16 even squares.
- Prepare the chocolate coating by whisking together powdered sugar, cocoa powder, melted butter, and boiling water until smooth.
- Place the desiccated coconut in a shallow bowl.
- Using two forks, dip each cake square into the chocolate coating, then roll in coconut.
- Place on a wire rack to set and repeat with remaining squares.
Notes
Ensure the cake is completely chilled before cutting and coating to prevent crumbling. The chocolate coating should be warm but not hot for best results.