Cake:

1. Preheat your oven to 160°C / 320°F.
2. Grease and flour a 20x30cm (8×12 inch) rectangular cake tin or a Lamington tray.
3. Sift together 2 cups plain flour, 4 tsp baking powder, and a pinch of salt. Set aside.
4. In a large bowl, cream 125g butter with 3/4 cup white sugar and 1 tsp vanilla essence until light and fluffy. It might take a couple of minutes, but don’t rush it!
5. Beat in 2 eggs, one at a time, mixing well after each addition.
6. Fold in the flour mixture alternately with 1/2 cup milk, mixing gently.
7. The batter should be smooth and a little fluffy; not too thick, not too runny.
8. Pour the batter into your prepared tin and bake for 30–40 minutes or until a skewer inserted comes out clean.
9. Let the cake rest in the tin for 5 minutes, then turn it out onto a wire rack to cool completely.
10. For best results, let it sit for a few hours or overnight; it firms up nicely before icing.

Icing:

1. In a large bowl, mix 4 cups of icing sugar with 1/3 cup of cocoa.
2. In a small saucepan, gently heat 1/2 cup milk and 2 tbsp butter until melted. Don’t let it boil!
3. Pour the milk mixture into the sugar and cocoa mix, stirring until smooth.
4. The icing should be fluid but not too runny, just enough to coat the cake squares easily.

Assemble Fluffy Lamingtons:

1. Place 500g of coconut in a shallow container.
2. Cut the cooled cake into 24 squares.
3. Using a fork, dip each square into the chocolate icing, then roll it generously in coconut.
4. Place each square on a wire rack to set.
5. The icing will drip, so put a sheet of baking paper underneath to catch drips.
6. Repeat for all pieces. Let them sit for at least 30 minutes to set before serving.