It is easier to cut and handle the cake if it is at least 1 day old. Any sponge or butter cake can be used.

Cake
6 eggs
2/3 cup castor sugar
1/3 cup corn flour
1/2 cup plain flour
1/3 cup self-rising flour
2 cups coconut - approximately

Icing
4 cups confectioners’ sugar
1/2 cup cocoa
15 grams butter or margarine, melted
2/3 cup warm water
2 cups coconut - approximately

Grease a 23cm lamington pan (square slab pan). Beat eggs until thick and creamy. Gradually beat in sugar then fold in well-sifted flours. Spread mixture in pan. Bake in moderate oven until done — about 30 minutes. Cool on a wire rack. Cut cake into 16 squares.

Sift confectioners’ sugar and cocoa into a bowl. Mix with warm water to make a smooth, runny paste. Dip cake into icing, until coated all over; drain, then roll in coconut.