Sheree Murphy's Australian lamington cakes

Preheat the oven to 180C/350F.

Prepare your baking tray. Use a 23x23cm (9x9-inch) baking tray to bake the sponge in. Grease the base and sides with butter and line them with parchment paper.

Cream the butter and sugar together. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar for a minimum of 3 minutes. Scrape the base and side halfway through. The butter should be visibly paler. You can use a handheld electric whisk for this too.

Add the eggs. Mix in the eggs one at a time. Scrape the bowl between each addition.

Sift the flour, baking powder, and salt into a bowl and give it a stir. Add half the flour mixture into the batter and mix. Then add in the milk and mix again. Finally, add the remaining flour and mix.

Bake the sponge. Pour the batter into the prepared pan and level off with a spatula. Bake until golden and the centre springs back when pressed. Once baked, let the sponge cool completely.

Trim the edges off the sponge as they can make those outside squares quite dry. Cut the sponge into 16 squares.

Then freeze those squares- only for about 30 minutes. Freezing them helps firm the sponge so when you glaze them, they don't fall apart.

Sift into a bowl the icing sugar and cocoa powder and add in the butter and boiling water. Whisk together until smooth and combined. It should be runny.

Remove the sponge squares from the freezer.

Add the chocolate glaze and desiccated coconut into separate shallow bowls with two forks close by. Have a wire rack sat on a baking tray close by. Doing these simple steps will make the process of coating the sponge far easier!

Coat the sponge in chocolate. The easiest way to do this is to use the tines of two forks to roll the sponge in the chocolate to coat it. As the sponge is semi-frozen, it will hold its shape. Once coated lift the square out of the sponge and let any excess chocolate glaze drip off for a minute or so.

Roll in desiccated coconut. Add the chocolate-coated sponge to the bowl of coconut and sprinkle the coconut all over.