We've been asked to make these so many times that we felt like we couldn't ignore it anymore. A square of delicious vanilla sponge dipped in a rich chocolate icing and then coated in desiccated coconut.
Beat the butter and sugar together until pale and fluffy, then crack in the eggs one at a time as you beat.
Add the vanilla, then fold in the flour gently to avoid knocking out the air you've just beaten in. Fold the milk through the mixture then pour into a baking lined baking tin that is 20cm x 30cm in size.
Bake for 30 minutes at 180°C, then cool in the tin for 10 minutes before transferring to a cooling rack. Cover loosely with a tea towel and leave for a few hours or even overnight. Cut the sponge into 16 equal pieces.
Sieve the icing sugar and cocoa into a bowl, then pour in the boiling water and beat until smooth.
Place half of the coconut in a mixing bowl (save the other half to start again once that half is too chocolate-y to use). Dip the sponge pieces into the chocolate icing to coat, then roll in the coconut. Lay them on a cooling rack to dry for a couple of hours then serve with a cup of steaming tea. Makes 16