Ingredient

For the sponge cake

4 eggs

175g Sugar

1 teaspoon vanilla extract

200g flour

1 teaspoon Baking powder

100g butter, melted

For freezing

45g Melted Butter

140ml Milk, warm

40g Cocoa powder

310g powdered sugar

To decorate

145g Desiccated coconut rice

Instruct

1. Make the sponge cake: Preheat oven to 350F (180C). Grease a 9 inch (23 cm) square pan. Line with baking paper. Set aside.

2. In a large bowl, add eggs, sugar and vanilla. Beat until light and smooth.

3. Sift in flour and baking powder. Mix only until combined. Add melted butter and mix until combined.

4. Pour into prepared pan and bake for 25 minutes or until center skewer comes out clean. Cool in pan for 10 minutes, then remove from pan and let cool completely.

5. Make ice cream: mix melted butter and milk in a large bowl. Sift in cocoa powder and powdered sugar, mixing until combined and smooth.

6. Assembling: when the cake has cooled, cut the edges, cut square pieces. Prepare a bowl with desiccated coconut.

7. Using a fork, dip a square sponge into the turning chocolate glaze. Drain the water and place in a bowl with grated coconut. Coat the square with coconut and transfer to a wire rack.

8. Refrigerate lamington until solid (about 15 minutes). Serve.