• Allow all ingredients to come to room temperature. Approximately 30 minutes.
• Prepare a square (23cm x 23cm) or rectangle (20cm x 30cm) cake tin by greasing and lining with parchment or baking paper.
• Preheat oven to 180°C/355F.

Vanilla Sponge

• Cream together the butter and sugar until light and fluffy.
  125 grams butter, 220 grams white granulated sugar
• Add in eggs one at a time and beat until combined.
  2 eggs
• Combine the flour, salt and baking powder into a bowl and give a mix to distribute the baking powder.
  225 grams plain flour, 3 teaspoon baking powder, ½ teaspoon table salt
• Combine the vanilla extract with the milk.
  250 ml milk, 1 teaspoon vanilla extract
• Add in half of the flour mixture, and half of the milk mixture to the butter mixture. Mix until just combined.
• Add the rest of the flour and milk, mix until just combined. If using a stand mixer, scrape down the sides of the bowl and fold the mixture to ensure everything is mixed in.
• Place the vanilla sponge batter into the cake tin and bake for 30-35 minutes or until a cake tester comes out clean.
• Allow the cake to cool in the tin for 10 to 15 minutes before placing it on a wire cooling rack to cool completely.
• Once the cake has cooled, place it in the fridge or freezer for 20 to 30 minutes.
• Cut the cake into 16 or more squares or fingers.

Chocolate Icing

• Place the sifted icing sugar, cocoa powder into a mixing bowl.
  500 grams icing sugar, 30 grams unsweetened cocoa powder
• Place the butter into a cup or jug and pour the boiling water over it, allowing the butter to melt. Add in the vanilla extract.
  15 grams butter
• Pour the boiling water into the icing sugar and mix until well combined. The icing will be runny.
  125 ml boiling water
• Construction of the Lamington
• Pour out some of the coconut into a plate. Topping up as needed.
  2-3 cups dessicated coconut
• Lift a piece of cake using two forks and dip into the icing sugar, flipping to cover all sides of the cake.
• Lift the covered piece of cake out of the icing sugar and allow the excess to drip off.
• Using the forks, lower the cake into the coconut and roll to cover all the sides of the cake. Place the covered pieces of cake either onto a plate or back onto the cooling rack to allow excess icing and coconut to drip off.
• Once all the cakes have been covered, place them in the fridge to set for 10 to 15 minutes.