Melted butter, to grease, plus extra 200g unsalted butter, chopped, softened
1 cup caster sugar
1 tsp vanilla extract
3 free-range eggs, lightly beaten
2 cups self-raising flour, sifted
125ml milk
2 cups desiccated coconut

Chocolate icing
3 cups icing sugar mixture
¼ cup cocoa powder
160ml boiling water
25g butter, melted

Preheat oven to 160°C fan-forced (180°C conventional). Grease a 3cm-deep, 20cm x 30cm lamington tin with butter. Line base and sides with baking paper, with paper extending 2cm above tin edge.

Put extra chopped butter in a large bowl and add sugar and vanilla. Beat with electric hand beaters until light and fluffy. Add eggs, 1 at a time, beating well after each addition.

Sift half the flour over butter mixture. Stir until almost combined. Add half the milk. Stir to combine.
Repeat with remaining flour and milk.

Spoon into prepared pan, smooth surface. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Set aside in tin for 10 minutes, then remove from tin and cool completely on a wire rack. Cover with a clean dry tea towel. Set aside for 6 hours or overnight to cool and slightly dry out.

On the day of serving, make chocolate icing. Sift icing sugar and cocoa into a large bowl. Cut cake into 15 pieces.

Put a wire rack over a tray lined with baking paper. Put coconut in a wide bowl. Using a fork, dip 1 piece of cake into chocolate icing, carefully turning to coat completely. Gently tap off excess.

Transfer to coconut and gently toss to coat. Transfer to prepared wire rack. Repeat with remaining cake pieces, icing and coconut. Set aside for 1 hour or until icing has set. Serve.

Cook’s tip
If you don’t have six hours or overnight to let the cake cool and dry out, just let the cake cool in the tin for 20 minutes, cut it and freeze it for 1 hour, then ice and coat.