Beat eggs until light, gradually add sugar, continue beating until mixture is thick and sugar completely dissolved, approx. 10 mins. Sift dry ingredients several times, melt butter in hot water. Sift the dry ingredients over egg mixture, fold in, then gently fold in hot water and butter. Pour into well greased 28cm x 18cm lamington tin. Bake in Mod. Oven about 30 mins. Cook cake the day before cutting and icing. Cut cake into 24 even pieces. Hold each piece of cake on a fork. Dip each piece in icing, then toss in coconut. Allow to stand on wire rack until icing sets.

Chocolate Icing: Sift icing sugar and cocoa into top of double saucepan. Add softened butter and milk, stir to mix thoroughly; stir constantly over hot water until icing is of good coating consistency. Keep icing hot over hot water while dipping lamingtons. If icing becomes too thick, add a little extra warm milk or water.