Lamingtons

Method

Preheat the oven to 180°C and grease a 20cm square baking tin. Sift the flour, baking powder and salt together. Cream the butter and caster sugar until light and fluffy, then beat in the eggs one at a time with the vanilla extract. Fold in the flour mixture alternately with the milk until just combined, then pour into the prepared tin and bake for 25-30 minutes until a skewer comes out clean. Cool completely, then cut into 16 squares. Chop the chocolate and melt it with the coconut oil in a heatproof bowl over simmering water. Place the desiccated coconut in a shallow dish, then dip each sponge cake square into the chocolate using two forks, allowing excess to drip off, and immediately roll in the coconut. Place on baking parchment to set for 30 minutes before serving.