Method

1. 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.
2. Melt the butter and chocolate over low heat in a bain-marie (or use a bowl over a pan of simmering water).
3. 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.
4. Pour the desiccated coconut onto a large plate.
5. 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.
6. Roll the chocolate-coated sponge in the dessicated coconut, and place the lamington on a wire rack to dry.
7. Repeat with the remaining sponge pieces.
8. If the icing mixture becomes too thick, whisk in some extra milk to thin it out.
9. 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.