Cream 125g softened butter / margarine with half cup sugar (you can go up to 1 cup sugar depending on your taste).
Beat in 2 extra large eggs, 1 at a time until light and fluffy and add 2 tsp vanilla essence. Add 2 cups self raising flour and 1 & 1/2 cup milk.
The mixture will be slightly thicker than normal cake batters.
Mix well and spoon into a greased oven tray.
Bake at 180 deg cel for 20-25 mins or until the knife comes out clean when tested.
Cut into squares when slightly cool (+-15 mins after it is taken out of oven).
Warm 1/2 cup water, 1/2 cup milk and 2 tbs butter in the microwave until hot and butter is melted (+-2mins).
Mix in 1 cup icing sugar, 4 tbs cocoa and 1 tsp coffee granules.
Pour half the mixture over the cut cake while the cake is warm (+-15 mins after it is taken out of oven).
Place cake in fridge.
Mix in +- 1cup of icing sugar into the remaining icing until a spreading consistency is reached.
Spread over the completely cooled cake and sprinkle liberally with desiccated coconut.
Prepared, tried and tested by: Irene Dasari