Lamingtons

Preheat the oven to 180°C. Line a square 18 × 28 cm baking tin with parchment paper, leaving an overhang at the edges for easy removal.

Beat the eggs with an electric mixer for about 5 minutes, until the mixture turns pale, thick and fluffy. Gradually add the sugar and beat until it's almost dissolved.

Sift the flour over the egg mixture and gently fold it in with a spatula. Add the melted butter and boiling water, stir quickly until smooth, then pour the batter into the tin.

Bake the sponge for 30 minutes, until golden and springy to the touch. Cool on a wire rack, then cut into 16 equal cubes.

For the icing, place the powdered sugar, dark chocolate, butter and milk in a heatproof bowl. Set it over a pan of gently simmering water and heat, stirring constantly, until smooth and glossy.

Tip the shredded coconut into a wide bowl. Dip each sponge cube into the warm chocolate icing, turning gently with two forks to coat all sides, and let the excess drip off.

Immediately roll the cube in shredded coconut, place on a wire rack and leave for about 20 minutes to let the coating set. Serve the lamingtons once the icing has firmed up.