Serves: 1-15 | Preparation Time: 30 min


  • 125g butter, softened
  • 1 cup caster sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1 3/4 cups self-raising flour, sifted
  • 1/2 cup milk
  • 2 cups desiccated coconut Icing
  • 3 1/2 cups icing sugar mixture
  • 1/4 cup cocoa powder
  • 1 tablespoon butter, softened
  • 1/2 cup boiling water


Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan (as if you have on especially for lamo's!). Line with baking paper, leaving a 2cm overhang on all sides.
Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition or the mixture may curdle.
Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
Spoon into your prepared 'lamington' pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. (Mavel at how you've even managed to f up a sponge...)
Cover with a clean tea towel. Set aside overnight.
Make icing: Sift icing sugar and cocoa into a bowl. Get cocoa powder everywhere without even trying.. Add butter and boiling water. Stir until smooth.
Cut cake into 15 pieces or 14 if you hate odd numbers or leave it whole and enter it into a giant lamo competition..
Place coconut in a baking tray is best. Using your fingers, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.