In a clean bowl, whisk the eggs until lightened in colour. Add the sugar gradually and then continue to whisk until sugar is completely dissolved.
Add the flours, bi carb and 1 tablespoon of boiling water. Fold until combined.
Pour into a lined baking tray 19cm x 29cm and place into the oven for about 20 minutes. Allow to cool.
In a bowl, combine the icing sugar, cocoa, chocolate, milk and 2 tablespoons boiling water. Whisk until combined. Place the shredded coconut onto a dinner plate.
Slice the edges off of the cake and then cut into 20 pieces. Dip each piece into the chocolate mixture and then into the shredded coconut.