Preheat the oven to 350F (180C). Grease a 20cm x 30cm regular slice pan and line base and long sides with baking paper, extending the paper 5cm over the sides.

Beat eggs in a large bowl with an electric mixer for 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additions. Sift flours twice onto a piece of baking paper. Sift a third time evenly onto the egg mixture. Gently fold the flour through the egg mixture. Pour into the prepared pan and gently level.

Bake the cake for 35 minutes or until the cake springs back when pressed lightly with your finger in the centre. Turn cake immediately onto a baking-paper-covered wire rack to cool.

To make the chocolate icing, place icing sugar and cocoa into a medium heatproof bowl. Stir in the butter and milk. Place the bowl over a small pot of simmering water and stir until the icing is spreadable.

Cut the cake into 12 squares. Place the coconut into a bowl. Dip each square in the chocolate icing, draining off any excess. Toss gently in the coconut.

Place lamingtons on a wire rack to set.

** To make self raising flour, for every 120g of all purpose flour, add 1 & ½ tsp of baking powder and ¼ tsp salt.

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