1 1/2 tsp baking powder
3 tbsp cocoa
Cream the butter and sugar, add the egg.
Sift the flour, baking powder and cocoa into a bowl.
Add to the creamed mix. Add the coconut and stir well.
Press the mixture evenly into a lined sponge roll tin.
Bake 180°C for 25 minutes. Leave in the pan to cool.
When cold, ice with chocolate icing. After icing, sprinkle with the extra coconut.