Preheat the oven to 160°C, and grease and line a 20cm square tin with baking paper.

Whisk the eggs until foamy, then whisk in the melted butter and milk until well combined. Add the cake mix and stir to form a smooth batter.

Pour the batter into the prepared tin and bake for 25-30 minutes or until cooked through when tested with a skewer. Remove from the oven and set aside to cool completely.

If you want to layer your lamingtons with jam, slice the cooled cake in half using a sharp serrated knife to create two thin layers. Spread over a thin layer of jam and reassemble the layers. (Skip this step if you want plain lamingtons). Cut the cake into 16 even squares and set aside.

To prepare the chocolate glaze, sift the icing sugar and cocoa powder into a mixing bowl. Add the boiling water and melted butter and whisk to form a smooth, syrupy mixture. Use straight away, or cover the surface directly with a piece of cling film to prevent it from forming a crust.

Place half the coconut in a shallow dish (see Tip) and set it next to the chocolate glaze on your counter, then stack a wire rack in a baking tray and place it at the end of your production line.

Working one at a time, dip a square of cake into the chocolate glaze and toss it around with a fork until completely coated. Lift the cake out of the glaze, allowing any excess to drip off. Transfer it to the coconut and toss until completely coated, gently pressing the coconut into each side of the lamington to help it adhere. Once coated, place the lamington on the wire rack. Repeat with the remaining lamingtons and coconut until they’re all assembled.

Tip: Start with only half the coconut in the production line, topping it up halfway, to ensure every lamington gets a crisp white coating. If you start with all the coconut from the beginning, it may become a chocolatey mess by the time you reach the last few lamingtons.

Hungry for more? You’ll also love our Peppermint Crisp Lamingtons.