Australian Lamington

From allrecipes: "Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter-cake, pound-cake, Madeira cake or genoise sponge. Note: desiccated coconut is a slightly dried shredded coconut - not sweetened"

• Ready In: 55 mins
• Serves: 24
• Yields: 24

Ingredients

• 1⁄2 cup butter
• 3⁄4 cup white sugar
• 1  teaspoon vanilla extract
• 2  eggs
• 2  cups all-purpose flour
• 4  teaspoons baking powder
• 1⁄8 teaspoon salt
• 1⁄2 cup milk
• 4  cups icing sugar
• 1⁄3 cup  unsweetened cocoa powder
• 2  tablespoons butter, melted
• 1⁄2 cup milk
• 2 (8 ounce) packages flaked coconut

Directions

1. Cake:
2. Preheat oven to 375°F.
3. Grease and flour an 8x12 inch rectangular pan.
4. Sift together the flour, baking powder, and salt. Set aside.
5. In a large bowl cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy.
6. Add the eggs one at a time, beating well after each egg.
7. Add the flour mixture alternately with the milk; beat well.
8. Pour the batter into the pan.
9. Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
10. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before Icing.
11. Icing:
12. In a large bowl, combine confectioners' sugar and cocoa.
13. In a saucepan, heat milk and 2 teaspoons butter until the butter is melted.
14. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, Icing.
15. Puting It All Together:
16. Cut the cake into 24 squares.
17. Place coconut in a shallow container.
18. Using a fork, dip each square into the icing, then roll it in the coconut.
19. Place onto a rack to dry. The icing will drip, so place something underneath to catch it.
20. Continue for each piece.