- Melted Butter, to Grease, Plus Extra 200 g Unsalted Butter, Chopped, Softened
- 1 Cup Caster Sugar
- 1 Tsp Vanilla Extract
- 3 Free-Range Eggs, Lightly Beaten
- 2 Cups Self-Raising Flour, Sifted
- 125 ml Milk
- 2 Cups Desiccated Coconut
- 3 Cups Icing Sugar Mixture
- ¼ Cup Cocoa Powder
- 160 ml Boiling Water
- 25 g Butter, Melted
- Preheat Oven to 160°C Fan-Forced (180°C Conventional). Grease A Lamington Tin with Butter. Line Base and Sides with Baking Paper, with Paper Extending 2 cm Above Tin Edge.
- Put Extra Chopped Butter in A Large Bowl and Add Sugar and Vanilla.
- Beat with Electric Hand Beaters Until Light and Fluffy.
- Add Eggs, 1 at A Time, Beating Well After Each Addition.
- Sift Half the Flour Over Butter Mixture. Stir Until Almost Combined. Add Half the Milk. Stir to Combine.
- Repeat Step 5 with Remaining Flour and Milk.
- Spoon Into Prepared Pan, Smooth Surface. Bake for 30 Minutes or Until A Skewer Inserted in Centre Comes Out Clean. Set Aside in Tin for 10 Minutes, Then Remove from Tin and Cool Completely on A Wire Rack. Cover with A Clean Dry Tea Towel. Set Aside for 6 Hours or Overnight to Cool and Slightly Dry Out.
- On the Day of Serving, Make Chocolate Icing. Sift Icing Sugar and Cocoa Into A Large Bowl.
- Cut Cake Into 15 Pieces.
- Put A Wire Rack Over A Tray Lined with Baking Paper. Put Coconut in A Wide Bowl. Using A Fork, Dip 1 Piece of Cake Into Chocolate Icing, Carefully Turning to Coat Completely. Gently Tap off Excess.
- Transfer to Coconut and Gently Toss to Coat.
- Transfer to Prepared Wire Rack. Repeat with Remaining Cake Pieces, Icing and Coconut. Set Aside for 1 Hour or Until Icing has Set. Serve.