Cream together the butter, sugar and vanilla essence until light and fluffy. Gradually beat in the eggs, beating well between each addition. Fold in the flour and Evaporated Milk until combined. Spoon the mixture into a greased and base lined 28cm x 18cm baking pan.
Bake in a preheated oven 375°F (180°C) for 45 minutes or until cooked when tested. Stand 10 minutes then turn out onto a wire rack. Cool.
Sift together the icing sugar, Chocolate Powder and Coffee then add the Evaporated Milk and stir until well combined.
Divide the desiccated coconut between two bowls. Trim and then cut the cake into 20 rectangles. Dip each cake into chocolate mixture, allow excess to drop off and then use 2 forks to toss in one bowl of coconut. Set aside on a wire rack and repeat with remaining cakes. For a clean white finish toss each cake in the second bowl of coconut. Store in airtight container until required