Lamingtons

Cake

1. Line a 20cm/8" square baking tray with parchment and pre-heat the oven.
2. Put the butter and caster sugar into a bowl and beat until smooth and creamy.
3. Beat in the eggs one at a time followed by the vanilla.
4. Stir in the flour.
5. Tip the mixture into the prepared tin and bake in a pre-heated oven for 50-60 minutes, until a cocktail stick comes out clean.
6. Leave to cool in the tin.

Topping

1. Put the coconut onto a plate and set aside.
2. Sieve the icing sugar and cocoa into a bowl and set aside.
3. Measure the unsalted butter and milk in a pan and warm gently. As it starts to melt stir in the prepared sugar to make a icing paste.
4. Cut the cold cake into 5cm cubes.
5. Spear a cube of sponge on a fork, spoon some warm icing over all sides and put it onto the plate of coconut. Roll the sponge in the coconut then transfer to a rack to cool.
6. Repeat with all the cubes of sponge.