Cream butter and sugar until light and fluffy, add eggs one at a time beating well after each addition.
Sift flour and salt, add alternately with milk to mixture.
Add vanilla.
Blend well, but do not over beat.
Add a little more milk if necessary to form a softy dropping consistency.
Spread evenly into prepared tray, bake in a moderate oven 180 degrees for 25 to 35 minutes or until cooked.
Turn out and cool on a wire rack.
To make icing sift icing sugar in a bowl.
Blend cocoa with a little boiling water and work into icing sugar adding more water if necessary then add vanilla.
When cake is cold cut into square of uniform size.
Dip each cake in icing then roll in coconut.
Set aside to become firm.
Repeat for remaining squares.
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