Lamingtons

Step 1: Heat the oven to 350°F (325°F fan). Grease and line a 20 × 30 cm tin with baking paper.

Step 2: Beat 4 ½ oz butter and 5 ½ oz caster sugar until pale and fluffy, about 4 minutes. Beat in 3 eggs one at a time, then 1 tsp vanilla extract.

Step 3: Fold in 8 oz self-raising flour in two goes, alternating with ½ cup milk, until smooth. Spread into the tin.

Step 4: Bake for 25–30 minutes, until golden, springy when pressed and a skewer comes out clean. Cool in the tin for 10 minutes, then on a rack. Ideally wrap and leave overnight.

Step 5: Trim the edges and cut the sponge into 16 squares. Freeze them on a tray for 1 hour so they're firm.

Step 6: Sift 14 oz icing sugar and 1 ⅜ oz cocoa powder into a wide bowl. Add ⅔ oz butter and ¾ cup milk and stir until smooth and runny, like thin cream. Set the bowl over a pan of hot water to keep it fluid. Spread 9 oz desiccated coconut in a shallow dish.

Step 7: Using two forks, dip one square at a time into the icing, turning quickly to coat all sides, and let the excess drip off for a few seconds. A common mistake is leaving the sponge in too long: it soaks up icing, goes soggy and breaks apart. A quick 2–3 second dunk is enough.

Step 8: Roll each square in the coconut until fully coated and set on a rack. Leave for 1 hour until the icing sets. They keep in an airtight tin for 3 days.