To make the sponge cake,preheat the oven to 180 deg c.
Sift the flour 3 times and set aside.
Place the eggs and sugar in a bowl and with an electric mixer beat for 8-10 minutes or until thick and pale and tripled in volume.
Sift the flour over the egg and sugar mixture and gently fold through.
Fold through the butter.
Pour the mixture into a greased and lined 7 inch square tin and bake for 25 minutes or until the cake is springy to touch and comes away from the sides of the tin.
Allow to cool for 5-10 minutes then turn onto a wire rack and cool.
Cut the sponge cake into 2 1/2 inches squares.
Sift together the icing sugar and Cocoa powder and mix with boiling water and melted butter in a bowl.
Dip the sponge squares in the chocolate icing and take it out with the help of 2 forks.
Toss the dunked squaresIn dessicated coconut and coat them evenly.