Instructions: 1. Crack the eggs into a mixing bowl then beat the eggs until thick and creamy.

2. Gradually add the sugar and beat well until the sugar has dissolved.

3. In a large bowl, mix the self raising flour with the cornflour.

4. Add the butter to the hot water.

5. Add the flour mix to the beaten eggs and stir well then add the hot water mixture. Combine very well.

6. Pour the batter into a 23cm. square cake tin that has been well greased.

7. Bake the cake at 180 c. for 35 minutes then turn out and cool on a wire rack.

8. To make the icing, mix the icing sugar and cocoa together then add the melted butter and hot milk. Stir well until the mixture is smooth.

9. Cut the cake into squares then dip each square into the chocolate icing then roll the cake in the coconut. Drain on a wire cake rack.

* If you wish, cut the squares in half and spread with jam before dipping.

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