Ingredients

• 23cm square bought, single layer sponge cake
• 1½ cups icing sugar
• ¼ cup cocoa powder
• 1 tablespoon butter, melted
• ½-¾ cup hot milk or water
• about 1½ cups desiccated coconut
• food colouring, optional

Method

1. If there is time, place the sponge cake in the freezer for an hour. This will firm up the sponge cake and make it easier to cut and coat pieces in the chocolate icing and coconut.
2. Sift the icing sugar and cocoa into a bowl and stir in the butter and hot milk or water. The icing should be the thickness of pouring cream. Add more milk or water if required.
3. If wishing to colour the coconut, place the coconut into a bowl and add a few drops of food colouring. Rub the coconut between your hands and work the colour through the coconut. Place the coconut into a shallow-sided bowl.
4. Cut the cake into even-sized cubes. Turn the cake pieces quickly in the chocolate icing, coating evenly. Allow excess icing to drain off. I do this by sitting the just-coated pieces of sponge cake on a cake rack that sits atop of a tray. This allows me to catch the excess chocolate icing and return it to the bowl; a frugal tip.
5. Toss the cake pieces in the coconut and place in a single layer of a baking paper-covered tray or plate.
6. If you can, refrigerate the lamingtons for about an hour, so that the icing and coconut sets to the cake. Delicious served with whipped cream, or try adding a little Kahlua to the icing for a special treat for adults. Keep lamingtons in a lidded container in a cool place; the refrigerator is ideal, where they will keep for 7-10 days.