This is Mum’s recipe. Her lamingtons are the best of all time.
Coming up to Australia Day, there has been a lot of discussion in the media about how to make a good lamington. One suggestion is to cook the cake and then freeze it in order to cut nicely shaped squares. Mum’s method is to use cake that is a little bit stale, so it cuts well.

250 gm butter
1 C white sugar
3 eggs
1 tspn vanilla extract
1 and a half Cups self raising flour
3/4 C plain flour
pinch of salt
1/2 C milk

Cream the butter and sugar, then mix in all other ingredients.
Bake in a lamington tray for 50 minutes in a hot oven. Leave the cake in the tray for a few days before cutting into squares and icing.

Icing
2 C white sugar
1 Tblspn cocoa
1/2 C milk
1 C coconut

Boil the sugar, cocoa and milk over water to make chocolate icing. Dip the cake cubes into the chocolate icing to coat all over, then roll in coconut before sitting on a wire tray to set. Mum uses forks for the dipping and has everything set up in a production line.

If you have helpers, they will be very keen to scrape out the bowl afterwards.