Preheat oven to 180° c (350°f) bake 30-35 minutes

Two days before you make lamingtons make the cake. Grease a Swiss roll tin, line it with greaseproof paper and re-grease.

Cream butter and sugar until light and fluffy. Gradually add eggs, beating well after each addition. Alternately fold in flour and milk, stir in vanilla essence.

Place mixture in greased lined swiss roll tin and bake30-35 minutes. Cool cake on wire rack.

To make lamingtons, cut into 3.5cm cubes.

Prepare icing: place butter in a bowl and pour in boiling water. Add cocoa and beat continuously, gradually add icing sugar. Place bowl of icing over pan of hot water.

Using a long pronged fork to hold cubes of cake, dip each piece into icing and roll immediately in coconut. Leave lamingtons to set.

Makes approximately 12