Preheat the oven to 160C/320F fan-forced. Grease and line a 20cm x 30cm rectangular tin and set aside.

Beat the eggs in a medium bowl with an electric mixer for roughly 10 minutes or until thick and creamy then gradually beat in the sugar making sure it's totally dissolved between additions. Fold in the triple-sifted flours.

Spread the mixture into the pan.

Bake the cake for about 35 minutes then turn onto a baking-paper-covered wire rack to cool.

Meanwhile make the icing by sifting the icing sugar and cocoa into a bowl. Add the melted butter and milk and stir until smooth. If it's too thick add a little more milk.

When the cake is cool, cut into squares. My tip is to remove the 'skin' layer on the top or it will fall off in the icing (very annoying!).

Another tip: if you have time, either refrigerate or freeze the cake when it's cut up. This reduces the crumbs when you're icing them. I refrigerated mine over night.

Dip each square into the icing and drain off the excess. Place the square in a pile of coconut and gently pat coconut on the top and the sides.

Place lamingtons on a wire rack to set.