Lamington (Chocolate-Coconut Sponge Squares)

Heat the oven to 180°C and line a square 20cm tin. Beat the softened butter and caster sugar until pale and fluffy, 3–4 minutes.

Beat in the eggs one at a time, then the vanilla. Fold in the flour and milk in alternating batches until just smooth.

Spread into the tin and bake 22–25 minutes, until golden and a skewer comes out clean. Cool completely in the tin.

Ideally, wrap the cooled sponge and leave it overnight, or freeze it for an hour before cutting.

💡 Day-old (or briefly frozen) sponge is firmer and far less crumbly — fresh, soft cake falls apart the moment it hits the wet icing. This one step saves most beginners' lamingtons.

Trim the edges and cut the sponge into even squares, about 5cm each.

Make the icing: sift the icing sugar and cocoa into a bowl, add the melted butter, then whisk in enough boiling water to make a smooth, thin, glossy icing that coats a spoon but drips off freely.

Tip the coconut into a wide shallow bowl. Set a wire rack over a tray at the end of your line.

Using two forks, dip a sponge square into the icing and turn to coat all six sides, letting the excess drip back.

💡 Two forks (or a dipping fork) keep your fingers clean and stop you squashing the soft cube. Work one square at a time so it doesn't sit and go soggy.

Drop the iced square straight into the coconut and roll until every side is coated, then lift onto the rack.

Repeat with the rest, re-thinning the icing with a splash of hot water if it thickens as it cools.

Leave the lamingtons on the rack for at least 1 hour so the icing sets firm before serving.