Bake your choice of cake into a lined tin (approx. 30-20cm) for 15-20 minutes.
Allow to cool on a cake rack and then trim the edges.
You can cut into small squares for little lamingtons. For big ones like pictured, I halved the cake, sat one on top of the other and cut into six squares.
Pop the cake in the fridge for 10 minutes or so to chill while you make the chocolate.
Once you've made the chocolate place it in a shallow bowl.
In another shallow bowl place about a cup of desiccated coconut and prepare to get messy! I always work next to my sink in case I need to rinse off.
Dip all four sides of the cake in the chocolate followed buy the coconut. If you are making them with chocolate middles, I dipped the two middle sides in the chocolate, placed them together and then coated the rest.
Work quickly, you don't want to soak them, just lightly coat them.
Place on a piece of non-stick paper and refrigerate until you are ready to serve them.