Instructions: If possible, make the cake the day before icing and cutting.

Sponge cake:
Melt butter in hot water. Beat eggs until light. Gradually add sugar, continue beating until mixture is thick and sugar completely dissolved. Sift dry ingredients over egg mixture, fold in lightly; then, working quickly, fold in hot water and butter.

Pour into lightly greased 30cm X 20cm lamington tin, bake in moderate oven (340F) approx 30 minutes. Allow to cool on a wire rack.

Chocolate icing:
Sift icing sugar and cocoa into a heatproof bowl, add softenned butter and milk and stir over a pot of boiling water until icing is of good coating consistency.

To finish:
Cut cake into 16 even pieces. Hold each cake with a fork and dip into icing; hold over bowl to allow excess chocolate to drip off. If icing becomes too thick, stand it over hot water while dipping.

Put cakes individually into a bowl of coconut and gently toss to completely coat. Stand on wire rack until completely dry.

An Aussie classic. Serve with afternoon tea.

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