For the cake:
200g of granulated sugar
1x teaspoon of vanilla extract
200g of self raising flour
100g of butter
For the icing:
75g of butter
250ml of milk
80g of cocoa powder
400g of icing sugar
approx 4 cups of desiccated coconut
Melt the butter and then let it cool slightly. Beat the sugar, eggs and vanilla in a mixing bowl on a medium speed with an electric mixer until it is light and thick.
Sift in the flour and add the butter a little at a time. Mix lightly with a spatula (not too much- you want to keep some of the air in the mixture).
Pour the mixture into a prepared cake tin (you can do a round one or a square one- lamingtons work both ways!)
Cook the cake for about 25 minutes until it springs back when lightly touched. Turn it out onto a rack to cool. The cake will need to be completely cool before you can ice it.
For the icing:
Sift the icing sugar and cocoa powder into separate bowls.
Melt the butter in a medium saucepan and then mix in the milk. Take off the heat once they are well combined- and don't have it too hot!!
Using a whisk, mix in the cocoa powder.
Once the cocoa powder is completely mixed in, add the icing sugar gradually, whisking it in so ensure it doesn't clump.
Put the mixture into a bowl and then into the fridge to cool down a bit.
Cut the cake into pieces (either slices for a round cake or rectangles for a square cake).
Put the desiccated coconut onto a plate.
When the icing is cooled down, dunk the cake into the chocolate mixture (it will be runny so don't worry!).
Once the cake is coated on all sides, dunk it in the coconut and cover all the sides.
Place the lamingtons in the fridge for a few hours or overnight and then served with some whipped cream.