Ingredients                      

6 eggs                                                         4 cups (640 g) icings sugar

2/3 cups (150 g) castor sugar                    1/2 cup (50 g) cocoa powder

1/3 cup (50 g) cornflour                            20 g butter, melted

1/2 cup (75 g) plain flour                           2/3 cup (160 ml) milk

1/3 cup (50 g) SR flour                               2 cup (160 g) desiccated coconut

Method

1. Preheat oven to 180˚C (160˚C fan-forced).
2. Grease 23 cm square cake pan.
3. Beat eggs for about 10 minutes, or until thick and creamy.
4. Gradually beat in sugar, 1 tablespoon at a time.
5. Fold in triple sifted flours.
6. Spread mixture into pan and bake, uncovered for approximately 25 minutes. Turn onto a wire rack to cool completely.
7. Make icing by sifting icing sugar and cocoa into a heatproof bowl. Stir in milk and butter and stir over a saucepan of simmering water until of coating consistency.
8. Cut the sponge into 16 squares, coat in icing and roll in coconut.

Tip: I find the lamingtons are easier to ice if put in the freezer for around 15 minutes just before icing.  It sets the sponge and prevents the squares splitting when skewered for coating and dipping.