Ingredients

• 1/2 cup butter
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup milk
• 4 cups icing sugar
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons butter, melted
• 1/2 cup milk
• 2 (8 ounce) packages flaked coconut

Instructions

1. Cake:.

2. Preheat oven to 375°F.

3. Grease and flour an 8x12 inch rectangular pan.

4. Sift together the flour, baking powder, and salt. Set aside.

5. In a large bowl cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy.

6. Add the eggs one at a time, beating well after each egg.

7. Add the flour mixture alternately with the milk; beat well.

8. Pour the batter into the pan.

9. Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean.

10. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before Icing.

11. Icing:.

12. In a large bowl, combine confectioners' sugar and cocoa.

13. In a saucepan, heat milk and 2 teaspoons butter until the butter is melted.

14. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, Icing.

15. Puting It All Together:.

16. Cut the cake into 24 squares.

17. Place coconut in a shallow container.

18. Using a fork, dip each square into the icing, then roll it in the coconut.

19. Place onto a rack to dry. The icing will drip, so place something underneath to catch it.

20. Continue for each piece.