In large bowl beat together flour, sugar, eggs butter and milk. Add baking powder. Put in oblong tin and bake at 190 degrees C for 15-20 minutes. Allow to cool until next day. Cut into squares
To make icing, dissolve coco in boiling water and add to the melted butter. Mix in sifted icing sugar and vanilla essence. Beat well.
Dip the sponge squares into the chocolate icing and then roll them in the coconut. Set on greaseproof paper and allow to dry.
Tip
You can use any sponge you buy at the shop, or any that you have left over.