These are a little messy to make, but worth it!
1 cup SR flour
1/4 cup cornflour
3/4 cup caster sugar
125g butter, softened
2 cups coconut
2 cups pure icing sugar
1/4 cup cocoa
Preheat oven to 180 degrees celcuis. Grease slice tray.
Sift flour and cornflour into bowl. Add sugar and butter. Place eggs and milk into jug and whisk to combine. Pour into flour mixture and beat with electric beaters on a low setting to combine, then on high speed for 1 1/2 minutes.
Spread the mixture into the slice tray, pushing it into the corners. Bake for 30 minutes or until golden and firm. Stand for 5 minutes before turning onto a cake rack. Allow to cool completely.
Gently cut the cake 5 times evenly across the length and 3 times across the width to make 24 lamingtons.
Place coconut into a bowl and prepare the chocolate icing. Using tongs, dunk each square of cake into the icing to coat. Drain off any excess drips and place in the coconut, turn to coat. Place on wire rack to set.
Melt the butter in the microwave on medium for 30 seconds, then allow to cool.
Sift the icing sugar and cocoa into the melted butter, then stir in the milk. Cover and microwave on low for 1 minute. Stir until icing is smooth and glossy.