135g unsalted butter, diced
200g caster sugar
1 tsp vanilla extract
300g self-raising flour
2 cups desiccated coconut
50g dark cocoa
300g pure icing sugar
100ml boiling water
Cook's tips: If you prefer to make your lamingtons bite-sized, simply cut the sponge into smaller pieces prior to icing.
Add a scattering of orange zest or a dash of peppermint essence to your chocolate icing to give your lamingtons a personal touch.
NOTE: Allow time for lamingtons to chill overnight.
Preheat oven to 180°C. Line a 27 x 18cm slice tin with baking paper. Put 125g of the butter and caster sugar in the bowl of an electric mixer and beat on high, using paddle attachment, for 3 minutes or until mixture is light and creamy. Add eggs and vanilla extract, then beat until smooth.
Fold in flour and milk, alternately, stirring until a smooth batter forms. Spoon into prepared tin. Bake for 35 minutes or until cooked when tested with a skewer. Put tin on a wire rack to cool. Refrigerate overnight.
Put coconut in a shallow dish. Combine cocoa, icing sugar, remaining butter and water in a medium bowl and whisk until smooth. Cut cake into 12 pieces. Dip each into chocolate icing, then into coconut to coat well all over. Allow to set, then serve.