Lamingtons

Lamingtons

1 butter cake or slab sponge (made the day before)
500 g (1 lb) packet icing sugar
4 level tablespoons cocoa
1/2 cup boiling water
1 tablespoon butter
1 teaspoon vanilla
2 cups desiccated coconut
Place the cake in the refrigerator or freezer for about 1/2 hour or so before icing. Cut into squares. Sift icing sugar and cocoa together.
Make into a smooth icing with boiling water, butter and vanilla. Pierce squares of cake with a fork and dip into chocolate icing for a few seconds, then toss into the coconut. If the icing becomes a little thick, heat over hot water or add a drop or two extra hot water to the icing. Best if allowed to mature in a sealed container for several hours before serving