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  • Jan 24th 2021
  • 0 comment

Prep time: 25 minutes
Cook time: 30 minutes
Serves 12/ 16



  • 125g softened butter, diced
  • 220g caster sugar
  • ½ Tsp vanilla extract
  • 3 eggs
  • 260g self-raising flour, sifted
  • 125ml milk
  • 240g (3 cups) desiccated coconut


  • 150ml water
  • 20g butter
  • 25g cocoa powder, sifted
  • 560g icing sugar mixture, sifted


  1. Preheat oven 160C fan forced. Grease and line a 20cm x 30cm lamington tin with baking paper, allowing an overhang along the long sides
  2. Attach the wire whisk and cream the butter and sugar in your stand mixer bowl
  3. Add the vanilla extract and gradually add eggs one at at time
  4. Sift flour, add to the mixture and mix until combined
  5. Add the milk and continue to mix until incorporated
  6. Spoon into prepared pan and smooth out the surface. Bake 30 min or until the cake springs back when lightly pressed.
  7. Remove and cool for 10 minutes in tin before turning out onto a wire cake rack. Cover with a clean tea towel and set aside to cool completely. Preferably overnight.
  8. To make the icing, add the water and butter to a separate bowl and mix
  9. Add cocoa powder and icing sugar mixture together. The mixture should be smooth and runny. Pour into a large mixing bowl to cool
  10. Use a large serrated knife to cut cooled cake into 15 squares.
  11. Place coconut into a large shallow bowl.
  12. Using 2 forks, dip one cake square into the chocolate icing, and gently turn to coat. Lift and allow the excess icing to drip off.
  13. Toss in coconut and gently turn to coat. Place a wire cake rack to set.
  14. Repeat with remaining cake, icing and coconut.
  15. Serve immediately or store in a sealed container in the refrigerator for 2-3 days.