Thermomix lamingtons

Preheat the oven to 190°C fan-forced & grease and line a square cake tin (20 cm).
Place the sugar into the mixing bowl of the Thermomix and mill 20 sec/speed 10.
Insert the butterfly whisk. Add the eggs and beat for 7 min/50°C/speed 3.
Add the butter and vanilla and combine 5 sec/speed 4. Remove the butterfly whisk. Scrape down the sides of mixing bowl with spatula.
Add the flour and mix 10 sec/speed 3.
Pour into the prepared tin and bake for 25 minutes (190°C) until golden on top. Leave it to cool in tin for 5 minutes before transferring to a wire rack to cool completely. You can refrigerate it after it cools to room temperature to make icing easier.

Place butter and milk into the mixing bowl and heat 2 min/80°C/speed 2.
Add icing sugar and cocoa powder and mix 20-25 sec/speed 4. Scrape down the sides then pour into a deep bowl.
Cut the sponge into pieces. The size depends on how big you want your lamingtons. Place them on a wire rack with a sheet of baking paper under it.
Half fill another deep bowl with the coconut.
Using two forks (or your fingers if you don't mind getting them dirty - but just one hand), dip each piece of sponge in the chocolate icing to cover it then place it back on the rack to let the excess drip off.
Place the icing coated sponge one at a time in the coconut bowl and toss to coat. Once coated place in an airtight container. You may need to add more coconut to the bowl.