1- Prepare The Sponge Cake

– Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan and line it with parchment paper.

– In a bowl, sift together 1 1/4 cups (190 grams) of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt

– In a large mixing bowl, beat 1/2 cup (115 grams) of softened unsalted butter with 3/4 cup (150 grams) of granulated sugar until light and fluffy.

– Add 2 large eggs, one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract.

– Gradually add the flour mixture to the butter mixture, alternating with 1/2 cup (120 ml) of whole milk. Mix until just combined.

– Pour the batter into the prepared baking pan and bake for 25-30 minutes. Let the cake cool completely in the pan on a wire rack.

2- Prepare the chocolate coating

– In a large bowl, sift 2 cups (240 grams) of confectioners’ sugar and 1/2 cup (50 grams) of unsweetened cocoa powder. Add 2 tablespoons (30 grams) of unsalted butter.

– Gradually stir in 1/2 cup (120 ml) of boiling water until the mixture is smooth and pourable. Add more boiling water if needed.

3- Assemble the lamingtons

– Once the cake has cooled, remove it from the pan and cut it into 16 squares.

– Dip each cake square into the chocolate coating, then roll them in 2 cups (160 grams) of desiccated coconut. Place the finished lamingtons on a wire rack to set.

– Allow the lamingtons to set at room temperature or in the refrigerator for a firmer coating.