1 butter cake or slab sponge
1 pound confectioners' sugar
4 tablespoon Hershey's cocoa
1/2 cup water, boiling
1 tablespoon butter
1 teaspoon vanilla
2 cups flaked coconut

LAMINGTON BUTTER CAKE:

4 oz. butter
3/4 cup superfine sugar
1 teaspoon vanilla
2 eggs
2 cups flour, self-rising
1/2 cup milk

LAMINGTON SPONGE:

3 eggs, separated
1/2 cup superfine sugar
1 cup flour, self-rising
1 tablespoon cornstarch
1 teaspoon butter
3 tablespoons water, boiling

Place the cake in the refrigerator or freezer for about 1/2 hour or so before icing. It's helpful to bake the cake a day in advance.

Slice the cake into squares. Sift icing sugar and cocoa together. Blend into a smooth icing with boiling water, butter and vanilla.

Pierce squares of the cake with a fork and dip into chocolate icing for a few seconds, then toss into the coconut. If the icing becomes a little thick, heat over hot water or add a drop or two extra hot water to the icing.

Best if allowed to mature in a sealed container for several hours before serving.

Butter cake:

Line a greased Lamington tin with greaseproof paper. Cream butter, sugar and vanilla until light and fluffy. Beat in eggs, one at a time. Fold in flour and milk alternately and beat well. Spread into prepared tin. Bake in a moderate oven for 30-35 minutes.

Allow to stand for a few minutes, then cool on a wire rack.

Sponge:

Line a Lamington tin with greaseproof paper. Beat egg whites until stiff, gradually beating in sugar. Fold in yolks, then add sifted flour and cornstarch.

Dissolve butter in boiling water and fold through. Pour into the prepared tin and bake in a moderate oven for 20 minutes. Allow to stand for a few minutes, then turn out onto a cooler.

Note: A Lamington tin measures 11 x 8 inches and is 1 1/2 inches deep.