Step One:

Pour sugar into a mixing bowl and mill for 20 seconds at speed 10.

Step Two:

Have four medium-sized eggs.

Step Three:

Crack and pour the eggs into a mixing bowl. Insert the butterfly whisk and beat for 7 minutes at speed 3 at 122°F. 

Step Four:

Add the butter to the mixing bowl. You may want to cut your butter into smaller pieces.

Step Five:

Pour the vanilla extract into the mixture. Remove the butterfly whisk and mix for 5 seconds at speed 3.

Step Six:

Pour the flour into the mixing bowl. Mix for 10 seconds at speed 3.

Step Seven:

Coat the baking sheet with butter.

Step Eight:
Smooth parchment paper over the butter and into the baking sheet.

Step Nine:

Pour the mixture into the baking sheet.

Step Ten:

Make sure to even out the mixture so it is flat.

Step Eleven:

Place the baking sheet in the oven for 12-15 minutes or until golden/springy to the touch.

Step Twelve:

Let cool for 5 minutes.

Step Thirteen:

Place in the freezer for 30 minutes before icing.

Step Fourteen:

Once done in the freezer, cut the lamingtons into any size. Most popular is a 3x5 for some long pieces and some bite-sized.

Step Fifteen:

While the mixture was in the freezer, make the icing. Pour milk into a mixing bowl.

Step Sixteen:

Add butter to the mixing bowl. Heat for 2 minutes at 176°C at speed 2.

Step Seventeen:

Add the powdered sugar to the icing mix.

Step Eighteen:

Add the cocoa powder. Mix for 20 seconds at speed 4.

Step Nineteen:

Scatter coconut over a large baking sheet or tray.

Step Twenty:

Dip your cut-up sponge cake into the icing mixture.

Step Twenty-One:

Fully coat the sponge cake with the icing.

Step Twenty-Two:

Then roll the sponge cake in the coconut and fully coat it.

Step Twenty-Three:

Place the Lamingtons on a plate, and you can either cool them or eat them straight away!