Preheat oven to 180 degrees C. Grease and flour a lamination tin.
In a bowl beat together eggs and sugar until thick and creamy. Sift in flour then gently fold until well combined. Pour into the greased tin then bake in preheated oven until a knife inserted into the centre comes out clean, about 20 minutes.
Allow to cool on a wire rack then cut into smaller squares and place in the freezer to firm up, about 1 hours, uncovered.
Stir together butter, milk and cocoa powder. Once well mixed stir in the icing sugar.
Dip the chilled cake squares into the icing mixture then into the coconut. Place on baking paper and allow to reach room temperature.