Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a 2lb loaf tin with a liner or baking paper
Mix together the butter and caster sugar, ideally using an electric mixer, until light and fluffy
Add the eggs and milk and whisk in until smooth
Gently whisk in the dessicated coconut, cocoa powder and the self raising flour, using a hand whisk
Pour the mixture into the loaf tin and bake for an hour, or until a skewer inserted in the centre comes out clean. Leave to cool fully
To make the buttercream, use an electric mixer or a spoon to mix together the butter and icing sugar until they start to combine, then add the coconut extract and milk, and mix until smooth
Put it into a piping bag and pipe it onto the loaf cake, or spread on with a spoon or spatula
Decorate with the chopped up Bounty bars
Store leftovers in an airtight container in a cool place and eat within 3 days. You can also freeze this cake if wrapped well for up to 3 months