• 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

Chocolate Icing:

  • 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.