Preheat oven to 180 degrees C. Grease and flour a lamination tin.
In a bowl beat together eggs, sugar, butter and milk. Sift in flour and cornflour then mix until well combined. Pour into the greased tin then bake in preheated oven until a knife inserted into the centre comes out clean, about 30 minutes.
Allow to cool on a wire rack then cut into smaller squares and place in the freezer until it begins to harden, about 1 1/2 hours, uncovered.
Stir together butter, milk and cocoa powder. Once well mixed, stir in the icing sugar.
Dip the frozen cake squares into the icing mixture then into the coconut. Place on baking paper and allow to defrost, (should take about an 1 1/2 hours at room temp).
The trick to making the cake light in this recipe is to beat the butter and sugar and eggs until really light and fluffy, if simply mixed together you get more of a pound cake texture than a sponge cake. - 29 Jan 2015