Preheat the oven to 180C.

In a large bowl, beat the softened butter and caster sugar together until creamy.

Add the vanilla extract and eggs, one at a time, beating well after each addition.

Sift the flour and baking powder into the bowl, then add the milk and mix until just combined.

Pour the batter into a 23x23cm tin and smooth the top with a spatula.

Bake for 30 minutes, or until a skewer inserted into the centre comes out clean.

Stand the cake in the tin for 5 minutes, then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.

Cut the cake into squares and put them in the freezer for an hour.

To make the chocolate icing, heat the chopped chocolate, unsalted butter, and milk in a pan over low heat, stirring continuously until melted and smooth.

Remove the pan from the heat and sift in the powdered sugar and cocoa powder, stirring until well combined.

Dip each cake square into the chocolate icing, then roll them in the shredded coconut, pressing gently to coat the squares evenly.

Place the coated squares on a wire rack to set.

Serve and enjoy!