Instructions: Melt butter, cool slightly, then add sugar and egg and mix well.

Sift flour and cocoa together, add to butter with coconut and vanilla essence and mix well.

Spread mixture into a greased lamington tin 30cm X 20cm and bake in a moderate oven (350F) for 20 - 25 minutes.

Ice with chocolate icing while still warm and sprinkle with some extra coconut. When cold cut into finges.

Icing:
Sift the icing sugar and cocoa into a bowl. Melt butter in hot milk. Pour onto icing sugar mixture, stirring until smooth. Use immediately.

Serve with afternoon tea.

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