Makes 12

1 Preheat oven to 180°C. Combine 125g butter and the caster sugar in the bowl of an electric mixer and beat on high speed for 3 minutes, until light and creamy. Add the eggs and vanilla, then beat until smooth.

2 Fold in the flour and milk in alternate additions, and stir until a smooth batter forms, then spoon into a lined 27cm x 18cm slice pan. Bake for 35 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack, then refrigerate overnight.

3 Combine the cocoa, icing sugar, remaining butter and water in a bowl and whisk until smooth. Cut the cake into 12 pieces, then dip in chocolate icing before immediately dipping in coconut. Set aside for the icing to dry, then serve.

Ed Halmagyi is a well known Australian chef, presenter, food writer and media personality.

This recipe first appeared in The Manly Daily.