Pre-heat oven to 180°C

Spray the slice tin with cooking spray & line with baking paper.

Place vanilla essence, butter & sugar into the bowl of an electric mixer, then mix together until creamy.

Gradually mix the eggs one at a time into the creamed butter & sugar.

Add the flour & milk a third at a time to the mixture, mixing thoroughly after each addition.

Pour the mixture into the lined tin.

Bake for 30 minutes or until is golden & cake is cooked. Test with by stick a wooden skewer into the centre of the cake if it comes out clean the cake is done.

Cool on a wire cake rack.

Shift icing sugar & cocoa powder into a bowl

Then add the vanilla essence & water to the sugar mixture stir until smooth.

Place coconut in a bowl

Place the cake on a chopping board & cut into 12 pieces.

Using a fork dip each piece in the chocolate icing covering all sides then roll in the coconut & place on a wire cake rack to dry.