Ingredients Sponge Cake:

• 3 eggs
• ½ cup fine granulated sugar
• ¾ cup Self Raising flour
• ¼ cup Corn-Starch
• 15g (1/2 oz.) butter
• 3 tablespoons hot water

Ingredients Chocolate Icing:

• 500g (1lb) powdered sugar
• 1/3 cup cocoa
• 15g (1/2 oz butter)
• ½ cup milk

Method:

1. Beat eggs until light. Gradually add sugar, continue beating until mixture is thick and sugar completely dissolved.
2. Sift dry ingredients several times. Melt butter in hot water. Sift dry ingredients over egg mixture, fold in lightly; then, working quickly, fold in hot water and butter.
3. Pour into lightly greased 18cm x 28cm (7in x 11in) lamington tin. Bake in moderate oven approx 30 mintues.
4. Sift icing sugar and cocoa into heatproof basin, or into top half of double saucepan. Add softened butter and milk, stir with a wooden spoon to mix thoroughly. Stand over hot water, stir constantly until icing is of good coating consistency.
5. Make cake the day before cutting and icing. Thinly trim brown top and sides from cake. Cut cake into 16 even pieces.
6. Hold each cake on a fork (a two-pronged form is best). Dip each cake into icing; hold over bowl a few minutes to drain off excess chocolate. If icing becomes too thick too quickly, stand it over hot water while dipping. If still too thick, add a little warmed milk or water.
7. Put cakes individually into a bowl of coconut - you'll need about 375g (12 oz) coconut. Sprinkle coconut over evenly, or gently toss in the coconut.
8. Stand on wire rack until completely dry.