⅔ cup (150g) caster sugar
⅓ cup (50g) cornflour
½ cup (75g) plain flour
⅓ cup (50g) self-raising flour
2 cups (160g) desiccated coconut
4 cups (640g) icing sugar
½ cup (50g) cocoa powder
1 cup (250mL) milk
Preheat oven to 180C. Grease 20cmx 30cm lamington pan; line base with baking paper, extending paper 5cm over long sides.
Beat eggs in medium bowl with electric mixer about 10 minutes or until think and creamy; gradually beat in sugar, dissolving between additions. Fold in triple-sifted flours. Spread mixture into pan.
Bake cake about 35 minutes. Turn cake onto baking-paper-covered wire rack to cool.
Meanwhile, make icing. Cut cake into 16 piees; dip each square in icing, drain off excess. Toss squares in coconut. Place lamingtons onto wire rack to set.
Icing Sift icing suar and cocoa into medium heatproof bowl; stir in butter and milk. Set bowl over medium saucepan of simmering water; stir until icing is of a coating consistency.