Grease a 9-inch square cake pan and preheat the oven to 350°F (175°C).
The softened butter and granulated sugar should be combined in a sizable mixing basin and creamed until light and fluffy.
One at a time, beat in the eggs. Next, add the vanilla essence and thoroughly combine.
Mix the flour and baking powder in another basin. As you gradually incorporate the flour mixture into the butter mixture, alternately add the entire milk.
Transfer the batter into the cake pan and bake for 30-35 minutes or until a toothpick inserted at the center emerges clean.
The cake should be taken out of the oven and given 10 minutes to cool. Then, take it out of the pan and set it on a wire rack to finish cooling.
Cut the cake into 2-inch squares.
Combine powdered sugar, cocoa powder, whole milk, melted butter, and vanilla extract in a medium mixing bowl. Whisk until a smooth mixture forms.
Dip each square of cake into the chocolate mixture, making sure to coat all sides. Then, roll the cake in the desiccated coconut, pressing gently to make the coconut stick.
Place the coated cake squares on a wire rack and let them set for at least 1 hour before serving.