Cream 225g soft butter with 200g caster sugar.
Add 175g self raising flour, 25g cocoa powder, 25g coconut milk powder and 1 teaspoon baking powder.
Add 4 eggs and beat until smooth and well mixed.
Bake for 40 minutes at 180 degrees.
To make the icing mix 2 tablespoons chocolate spread with 100g icing sugar and enough hot water to make a smooth paste. Spread over cake and sprinkle with dessicated coconut.