Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter-cake, pound-cake, madeira cake or genoise sponge. Note: dessicated coconut is a slightly dried shredded coconut - not sweetened.

• 1/2 cup butter
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup milk
• 4 cups confectioners' sugar
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons butter, melted
• 1/2 cup milk
• 2 (8 ounce) packages flaked coconut

• preheat oven to 375 degrees F (190 degrees C).
• grease and flour an 8x12 inch rectangular pan.
• sift together the flour, baking powder, and salt.
• set aside.
• In a large bowl, cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy.
• add the eggs one at a time, beating well with each addition.
• add the flour mixture alternately with the milk; beat well
• pour the batter into the 8x12 inch pan
• bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
• let stand 5 minutes, then turn out onto a wire rack and cool completely.
• store overnight to give the cake a chance to firm up before icing
  
  to make the icing:
• in a large bowl, combine confectioners' sugar and cocoa
• in a saucepan, heat milk and 2 teaspoons butter until the butter is melted
• add the milk to the sugar mixture and mix well to create a fluid, but not too runny, Icing
  
  procedure:
• cut the cake into 24 squares.
• place coconut in a shallow container.
• using a fork, dip each square into the icing, then roll it in the coconut.
• place onto rack to dry
• continue for each piece
• the Icing will drip, so place a sheet of parchment paper under the rack to catch the drips.