Preheat oven to 180 degrees c. Grease and line 2 9inch baking tins, extending the paper over the sides.
Cream the butter, sugar and vanilla until fluffy. Add the eggs one at a time beating well after each addition. Sift the flour into a bowl and sir the flour into the butter mix alternating with the milk until combined and smooth. Spread half the mix over the bases of the tins and add the coffee to the remaining mix. Spread the coffee mix over the mixture in the tin carefully. Bake for 30-35 mins. Cool in the tin for 5 mins before cooling completely on a wire rack. Cut into squares.
To make the icing, sift the sugar and cocoa into a large shallow bowl. Add the butter and coffee and gradually whisk in the water until smooth. Place the shredded and desiccated coconut in a large shallow bowl and toss to combine.
Using two spoons to hold the cake squares, dip each into the icing to cover, allowing the excess to drip off. Roll each square in the coconut to cover. Repeat with each square and allow to set.Enjoy xxx
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