Preheat the oven to 175°C. Grease and line a 20cm-square cake pan.

Sieve all purpose flour, 2 teaspoon of baking powder and ⅛ teaspoon of salt all together and set aside.

Process butter and sugar in for 2 minutes until light on a medium speed.

Add 3 eggs one at a time, pulsing after each until just combined.

Whip on medium speed until smooth and creamy.

Add 1.5 teaspoon of vanilla extract and whip to combine.

In 3 alternating batches, add sieved flour and milk, pulse on low speed just to combine. After adding 3rd batch flour and milk, combine everything with a spatula in cut and fold method. This step helps to get a proper butter cake without being too spongy.

Pour cake batter into pan and bake for 55-60 minutes until a skewer inserted in centre comes out clean.

Cool for 5 minutes, then turn onto a rack to cool completely.

Meanwhile, stir dark and milk chocolate, cream and remaining vanilla in a heatproof bowl over simmering water until smooth (don't let the bowl touch water).

Chill for 20 minutes to thicken.

When butter cake is cool down completely. Cut into squares or desired size cakes pieces.

Dip the cake into chocolate , spread this icing over the cake with help of a fork.

Then roll / sprinkle chocolate glazed butter cake with desiccated coconut.

Let it set for 15-20 minutes , before serving .