Lamingtons

1. Heat the oven to 200C/180C fan/gas 6 and butter and line a 20 x 30cm rectangle tin.
2. Beat the butter and sugar in a free-standing mixer until pale and fluffy, then add the eggs one at a time, beating well. Beat in the flour, milk and salt until fully combined, spoon into the tin, and bake for 25 minutes until golden and firm. Cool completely.
3. Slice the sponge horizontally into two halves, trim the edges, and cut into 18 squares. Lightly whip the cream with the icing sugar to soft peaks. Spread a little jam on half the squares, pipe or spread over some cream, then sandwich with a second square and chill.
4. For the icing, whisk together the melted butter and milk. Sieve the cocoa and icing sugar together in a separate bowl, then gradually add to the butter and milk, whisking continuously until smooth (whizz with a hand blender if it gets lumpy).
5. Divide the coconut between three shallow bowls.
6. Dip each lamington in the icing until completely covered, roll in the coconut, and set on a wire rack. Repeat, then chill for a minimum of 1 hour.

Tips from the ZestyPlate Kitchen

• Bake the sponge the day before; cake that has firmed up overnight is much easier to dip without breaking.
• Keep the chocolate icing loose enough to coat each square in a thin, even layer.
• Dip with one hand and roll in coconut with the other so you don't end up gluing your fingers together.
• Chill the finished lamingtons so the icing sets before you serve them.