For the Dough:

Combine and sift the first 6 dry ingredients.

Now add the following 4 wet ingredients to the dry ingredients and mix well

Grease a cake pan and line with parchment paper, leaving a slight overhang, as this will help to remove the cake from the pan once cold.

Pour the batter into the prepared pan and bake for 20-25 minutes until a skewer inserted into the center comes out clean in a preheated oven at 180C / 375F.

Once done, take out of the oven and let it stand for 5 minutes and pick it up by the parchment paper overhang and leave it on a wire rack and cool completely. 

Once COLD, cut it into cubes and FREEZE it.

For the Icing:

Mix all together in a saucepan and boil for 3 minutes until it has a syrup-like consistency.

Set aside and let it cool down.

The syrup must be cold before using it.

To Assemble:

Place the coconut in a large flat shallow container as it will be easier to roll cake around to cover it with the coconut.

The icing/syrup should be thick enough so the coconut will cling and stick to it.

Place a piece of cake in the icing/syrup and roll to coat using 2 forks and cover it with desiccated coconut.

Ever so gently slice each square horizontally in two and add fresh cream.

TIP:
I heard of a trick and that is to FREEZE the lamingtons as it’s even easier
to handle for coating, and the bonus is that the cake stays fresh and moist!

Another option would be to leave the cake out overnight, essentially letting
the outside become a bit stale so it is easier to handle. This works well, but
the cake is a bit drier than ideal.