METHOD

1. Preheat oven to 160°C. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8–10 minutes or until pale and creamy. Add the eggs one at a time, beating well after each addition. Add the flour, baking powder and buttermilk and beat on low speed to combine. 
2. Spoon the mixture into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper and spread evenly. Bake for 35–40 minutes or until cooked when tested with a skewer. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely. 
3. To make the chocolate icing, place the cream in a small saucepan over medium heat and bring to the boil. Remove from the heat and add the chocolate. Stand for 5 minutes, then whisk until combined and smooth. Spread the cake with the warm icing, sprinkle with the coconut and refrigerate for 30 minutes before slicing to serve. Serves 6–8