Preheat oven to 180 degrees. Line and grease an 8 inch pan.
Beat the eggs and sugar on high speed till pale yellow. When the whisk is lifted up, it will form ribbon consistency.
Add the butter and vanilla and beat in.
Sift the dry ingredients and add into the beaten mixture. Fold till well combined.
Pour into the pan and bake for 20 minutes or till skewer tested in the centre comes out clean.
Allow to cool in the pan and then flip onto a cooling rack to cool completely.
For preparing icing, add all ingredients into a bowl and keep it on the top of a simmering pot of water. Whisk till the mixture is all homogeneous and coats the back of a spoon.
Take off the heat and allow to cool slightly.
Chop the cake into 16 squares - you can take off the sides, I didn't.
In a plate, keep the dessicated coconut.
Using tongs, dip one cake piece into the chocolate icing and roll till totally covered. Drop into the coconut and using spoons, coat all sides well. Transfer to a wired rack to cool off.
Repeat with until all squares are done. Allow to set for around an hour.