Step 2

Beat the salted butter and golden caster sugar until pale and fluffy. Add eggs one at a time. Beat in the flour, milk and salt until combined. Spoon into the tin and bake for 25 minutes until golden and firm. Cool completely.

Step 3

Slice the sponge horizontally into two halves. Trim the edges to make neat corners, then cut the sponge into 18 squares. Lightly whip the cream with 2 tbsp icing sugar to soft peaks.

Step 4

Spread a little jam on half the sponge squares, then pipe or spread cream over. Sandwich with a second square. Chill in the fridge.

Step 5

Make the icing: whisk the melted unsalted butter and 250ml milk. Sift the cocoa and 400g icing sugar into a separate bowl. Gradually whisk the cocoa-sugar into the butter-milk until smooth. Blitz with a hand blender if lumpy.

Step 6

Divide the desiccated coconut between three shallow bowls. Dip each lamington in the chocolate icing until completely coated, then roll in coconut. Set on a wire rack.

Step 7

Chill for a minimum of 1 hour before serving.