Australian Lamingtons
"Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter-cake, pound-cake, Madeira cake or genoise sponge."

Sponge Cake:
2 cups all-purpose flour
4 teaspoons baking powder
1/8 teaspoon salt
1/2 cup butter, room temperature
3/4 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup milk

Icing:
4 cups confectioners' sugar
1/3 cup unsweetened cocoa powder
1/2 cup milk
2 tablespoons butter, melted
2 (8 ounce) packages desiccated coconut*

To make the cake:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12 inch rectangular pan.

Sift together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk; beat well. Pour the batter into the 8x12 inch pan.

Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Let stand 5 minutes, then turn out onto a wire rack and cool completely.

Store overnight to give the cake a chance to firm up before icing.

To make the Icing:
In a large bowl, combine confectioners' sugar and cocoa.

In a saucepan, heat milk and 2 teaspoons butter until the butter is melted. Gradually add the milk to the sugar mixture and mix well to create a fluid, but not too runny icing.

To make cakes:
Cut the cake into 24 squares. Place coconut in a shallow container. Using a fork, dip each square into the icing, then roll it in the coconut. Place onto rack to dry. Continue for each piece. The Icing will drip, so place a sheet of parchment paper under the rack to catch the drips.

*Desiccated coconut is a slightly dried shredded coconut - not sweetened.