Chocolate Coconut Cakes - cooking recipe

Ingredients

8 tbsp (1 stick) butter, chopped, at room temperature
3/4 cup granulated sugar
1 tsp vanilla extract
2 None eggs
2 1/2 cups self-rising flour, sifted
3/4 cup milk
None None FOR THE ICING
4 cups powdered sugar
3/4 cup unsweetened cocoa powder
3/4 cup milk
2 tbsp butter, melted
2 cups flaked coconut

Preparation

Preheat the oven to 400\u00b0F. Lightly grease a 12 x 8-inch baking pan. Line bottom with parchment paper.
Beat butter, granulated sugar and vanilla in a large bowl with an electric mixer until pale and creamy. Add eggs one at a time, beating well after each addition. Scrape down sides of bowl.
Lightly fold in flour alternately with milk, beginning and ending with flour. Spoon into prepared pan, smoothing top.
Bake for 30-35 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Cut cake into 4 x 1-inch fingers.
For the icing, sift powdered sugar and cocoa powder into a large heatproof bowl, Gradually add milk and butter. Mix until smooth. Place over a saucepan of gently simmering water and heat gently, stirring, until mixture thickens slightly and coats the back of the spoon. Keep warm.
Spread coconut on a large plate. Using 2 forks, coat cake fingers in icing. Drain off excess and roll in coconut. Place on a wire rack. Refrigerate until set.