- Using a serrated knife, cut the sponge into squares, whatever size you wish. Keep in mind that, once coated in chocolate and coconut, the cakes will be much bigger in size.
- Melt the butter and chocolate over low heat in a bain-marie (or use a bowl over a pan of simmering water).
- Add the icing sugar and whisk in the milk until you have a thick, but slightly runny, mixture. The icing needs to be thick enough to coat the cakes, but runny enough to only leave a light coating.
- Pour the desiccated coconut onto a large plate.
- Using two forks, dip a piece of sponge into the chocolate icing mixture, making sure that all sides are coated, and allow any excess icing to drain off.
- Roll the chocolate-coated sponge in the dessicated coconut, and place the lamington on a wire rack to dry.
- Repeat with the remaining sponge pieces.
- If the icing mixture becomes too thick, whisk in some extra milk to thin it out.
- Let the lamingtons set on a wire rack for about 30-60 minutes.
Note: For raspberry lamingtons, Use a packet jelly made to packet instructions and allow to cool slightly until it’s at an egg white consistency.