Australia’s classic Lamington is made by dipping cubes of plain sponge cake in chocolate sauce and coating them in shredded coconut. It is a favorite treat for afternoon tea and school bake sales.
Beat the eggs and sugar until pale and fluffy. Add the melted butter and milk. Sift the flour and baking powder into the mixture and fold them in.
Pour the batter into a greased square pan. Bake in an oven preheated to 170°C / 340°F for 28–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely, preferably overnight for easier cutting, then cut it into even cubes.
Stir the powdered sugar, cocoa, milk, and melted butter until smooth.
Dip each cake cube in the chocolate sauce and let the excess drip off, then immediately coat it in shredded coconut.
Store in a covered container at room temperature for 3 days, in the refrigerator for 1 week, or in the freezer for up to 1 month. After thawing, let it stand at room temperature.
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