1-First Step: Preheat your oven to 350°F (180°C) and grease an 8×8-inch square pan. Beat 4 eggs and 1 cup sugar with an electric mixer for 5-7 minutes until pale and tripled in volume. This creates the light, fluffy texture essential for lamingtons.

2-Second Step: Sift 1 cup self-raising flour over the egg mixture. Gently fold in with a spatula to keep air bubbles intact. Add 1/4 cup melted butter, folding until just combined. Pour into the pan and bake for 25 minutes or until a skewer comes out clean.

3-Third Step: Cool the cake in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled (about 2 hours), wrap and freeze overnight. Freezing firms the sponge, making it easier to dip without crumbling, a pro tip for perfect chocolate lamingtons.

4-Fourth Step: Cut the frozen cake into 16 even squares (about 2-inch pieces). Prepare two forks or wire racks for dipping. This bite-sized cut suits busy parents serving snacks to kids.

5-Fifth Step: In a heatproof bowl, melt 3/4 cup butter. Sift in 2 cups powdered sugar and 1/2 cup cocoa. Gradually stir in 1/2 cup milk and 1 tsp vanilla until smooth. Warm gently over simmering water to a pourable consistency, stirring constantly. Aim for a thick but fluid glaze.

6-Sixth Step: Place 2 cups desiccated coconut in a shallow bowl. Dip each cake square into the icing using forks, coating all sides. Let excess drip off for 5 seconds.

7-Seventh Step: Roll immediately in coconut, pressing lightly to adhere. Place on a wire rack over a tray to set. Repeat for all pieces. Chill in the fridge for 30 minutes to firm up the coating.

8-Final Step: Serve at room temperature for the best contrast of textures. Yields 16 lamingtons, perfect for sharing. For a neater finish, see this classic lamingtons approach. Total time: 30 minutes prep + 25 bake + cooling. Store as detailed later.