• Pre-heat oven to 170 degrees celsius (fan-forced).
• Grease a small square cake tin (20cm x 20cm approx) and line with baking paper.
• Cream butter and sugar on med-high in a stand mixer (about 3 minutes).
• Reduce mixer speed to slow and add eggs one at a time.
• Add vanilla essence and beat on medium-high speed again for a minute or two.
• Fold in a little of the sifted dry ingredients. Add a little of the milk and then keep adding dry ingredients and milk alternately until all the ingredients are combined.
• Pour mixture into the prepared cake tin.
• Place in oven and cook for 25-30 minutes or until a light golden colour and cake feels firm to touch in the middle.
• Remove from oven and allow to cool for 10 minutes before removing cake from the tin.
• Once completely cool, trim the sides, top and bottom of the cake and then cut each square into 6 smaller rectangles.

Icing

• Combine all ingredients except the coconut in a saucepan. Heat very gently until the butter has melted.
• Dip each piece of cake in the mixture, coating the entire surface.
• Dip into a bowl containing the coconut, again coating the entire surface.
• Place onto a lined tray. Once all squares are done, allow to set.