Preheat the oven to 360 F/180 C

Line an 8 x12 inch baking pan with parchment paper and spray with non-stick spray.

Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg.

Sift half the flour over the butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.

Pour the mixture into the pan and bake for 30 minutes or until a skewer inserted in the center comes out clean. Allow the cake to cool completely. Cut the cake into 2 ½ x 1-inch bars.

Mix the icing sugar and cocoa powder in a bowl. Add the butter and hot water and mix until smooth. Drop the cake bars into the chocolate mixture ensuring all sides are coated. Drain the bars on a wire rack for a few minutes. Roll the bars in the coconut mixture.

MAKES 30