Preparation

For Butter Sponge: 

1. 1. Preheat oven to 180C.
   2. Sift flour and baking powder together.
   3. Grease a 20 cm x 30 cm cake pan. Line with baking paper, leaving an overhang on all sides for easy removal later.
   4. Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 2 minutes.
   5. Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
   6. Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
   7. Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
   8. Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely. 
   9. Cut cake into squares. Freeze for 1 to 1.5 hours before coating cake.

For Icing:

1. Combine the Icing ingredients in a heat proof bowl and mix until smooth, but not watery so that the coconut will stick, but thin enough so the cake can be easily rolled in it.

For Coating:

1. Place coconut in a shallow bowl or pan with a largish surface area.
2. Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
3. Repeat with remaining sponges. 
4. Stand for 1 to 2 hours, or until set before serving.