Lamington

Method

Preheat oven to 180°C and grease a 20cm square tin. Cream together the softened butter and caster sugar until light and fluffy, then beat in the eggs one at a time. Fold in the flour, baking powder and salt alternately with the milk and vanilla extract until just combined. Pour the batter into the tin and bake for 25-30 minutes until a skewer comes out clean, then cool completely and cut into 12 pieces. Sift together the icing sugar and cocoa powder, then melt in the butter and stir until smooth. Spread the desiccated coconut on a plate, then dip each cake piece into the warm chocolate mixture using two forks, allowing excess to drip off, and immediately roll in the coconut until fully coated. Place on a wire rack to set for at least 1 hour before serving.