110g (1/2 cup) caster sugar
3 eggs, at room temperature
2 teaspoons butter, softened
100g (2/3 cup) self-raising flour
2 tablespoons cornflour
500g (3 1/4 cups) pure icing sugar
50g (1/2 cup) cocoa powder
170g (2 cups) desiccated coconut
1. Preheat oven to 180Â°C (conventional). Grease a 16cm x 26cm (base measurement) cake tin and line the base and long sides with a piece of non-stick baking paper, allowing it to overhang the sides.
2. Use an electric beater with a whisk attachment to whisk the sugar and eggs for 5 minutes or until very thick and pale, and a ribbon forms when the beaters are lifted.
3. Combine the butter with 1 tablespoon boiling water and stir until it melts. Sift together the self-raising flour and cornflour over the egg mixture. Pour the butter mixture down the side of the bowl. Use a large metal spoon or spatula to fold until the mixture is just combined. Pour into prepared tin and gently smooth the surface. Bake in preheated oven for 12 minutes or until the cake is just cooked (the top will spring back when touched and the cake will come away from the sides of the tin). Cool the cake in the tin.
4. Remove the cake from the tin and cut into 15 pieces. Sift together the icing sugar and cocoa powder into a heatproof bowl. Add 150ml boiling water and stir until smooth.
5. Spread the coconut over a tray. Use two forks to briefly dip a piece of cake into the icing to coat. Allow the excess to drip off. Roll in coconut to coat, then place on a wire rack. Repeat to coat all the pieces of cake. Set aside for 1 hour or until the icing is set before serving.