Cake

1. Grab a mixing bowl and cream 1 cup of margarine with 2 cups of sugar until it’s light and fluffy.
2. It might stick a bit, just keep going.
3. Beat in 4 eggs, one at a time, mixing well after each.
4. Sift together 3 cups of flour, 3 tsp of baking powder, and a pinch of salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with 1 cup of milk.
6. Start and end with flour, gently folding to keep the batter airy.
7. Pour into a well-greased oven tray (or pan) and bake at 180°C for about 30 minutes, or until a skewer comes out clean.
8. Let the cake cool completely, then cut it into squares.

Chocolate Icing

1. Sift 6 cups of icing sugar and 4 tbsp cocoa into a saucepan.
2. Add 1/4 cup margarine and stir over low heat.
3. Gradually pour in 2/3 cup water, stirring until the margarine melts and the icing is smooth and just thin enough to coat the cake.

Coat the Lamingtons

1. Dip each cake square into the chocolate icing, letting excess drip back into the bowl.
2. Roll it around in desiccated coconut until fully covered.
3. Place on a cooling rack and let them dry completely.
4. Enjoy with tea, coffee, or straight from the tray, it won’t last long!