2/3 cup caster sugar
1/3 cup cornflour
1/2 cup plain flour
1/3 cup self-raising flour
2 cups (180g) coconut, approximately
4 cups (500g) icing sugar
1/2 cup cocoa
15g butter, melted
2/3 cup milk
Grease 23cm square slab pan. Beat eggs in medium bowl with electric mixer about 10 minutes or until thick and creamy. Gradually beat in sugar, dissolving after addition. Fold in triple-sifted flours.
Spread mixture into prepared pan; bake in moderate oven about 30 minutes. Turn cake onto wire rack to cool.
Cut cake into 16 squares, dip squares in icing, drain off excess icing; toss squares in coconut. Place lamingtons on wire rack to set.
Icing: Sift icing sugar ad cocoa into heatproof bowl; stir in butter and milk. Stir icing over pan of simmering water until it is of a coating consistency.
Cake best made a day ahead.