Sponge Cake

• Preheat your oven to 180°C. Grease a 20cm x 30cm rectangular baking tray and line with baking paper if needed. If you prefer smaller lamingtons, you can use a slightly wider tray to create a thinner sponge layer.
• Beat the butter and sugar together until light and creamy.
• Add the eggs and beat well until pale and fluffy.
• Add the milk and mix gently until combined.
• Sift together the cake flour, baking powder, and salt. Fold into the mixture until just combined. Avoid overmixing.
• Pour the batter into the prepared tray and smooth the top evenly.
• Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
• Allow the cake to cool completely. You can refrigerate it for about 1 hour to speed up the process, or leave it at room temperature for several hours or overnight. This step is important, as a firm cake is much easier to slice and dip.
• Once fully cooled, cut the cake into even squares. Slice each square in half horizontally, spread a thin layer of jam on one side, and sandwich back together.

Chocolate Syrup

• Combine sugar, cocoa powder, and water in a medium pot over medium heat.
• Stir until the mixture comes to a gentle boil.
• Add the butter and stir until melted and smooth.
• Remove from the heat and allow the syrup to cool slightly. It should be warm, but not too hot, when dipping. If the syrup is too hot, it can cause the sponge to break apart. If it becomes too cool, it will thicken and be difficult to coat evenly.

Decor

• Dip each jam-filled sponge square into the warm chocolate syrup. Do not soak the sponge — a quick dip is enough to coat all sides. Work fast to prevent the cake from absorbing too much syrup and becoming overly soft.
• Roll immediately in desiccated coconut until fully covered.
• Place on a wire rack to set and firm up before serving.