Lamington Bars

125g unsalted butter, softened
¾ cup (150g) granulated sugar
1 teaspoon vanilla extract
2 eggs
1¼ cups (175g) all-purpose flour
1¼ teaspoons baking powder
pinch of salt
½ cup (120ml) whole milk, room temperature
1 cup (100g) sweetened shredded coconut, for sprinkling over the bars

Chocolate icing:
¾ cup (105g) confectioners’ sugar, sifted
2 tablespoons cocoa powder, sifted
1/3 cup (80ml) boiling water
1 ½ tablespoons (21g) unsalted butter, melted

Preheat oven to 180°C/350°F. Lightly butter a 20x30cm (8x12in) baking pan, line it with foil and butter ht the foil as well.
Cake: beat the butter, sugar and vanilla in an electric mixer until light and fluffy. Gradually add the eggs and beat well, scraping the sides of the bowl occasionally. Sift the flour, baking powder and salt over the mixture and mix until well combined. Stir in the milk. Spoon into the prepared pan and bake for about 30 minutes or until cooked when tested with a skewer – the cake won’t color much. Cool completely in the pan over a wire rack. 
Icing: place the icing sugar, cocoa, water and butter in a bowl and whisk to combine. 
Cut the cake into squares and carefully pour over icing. Top with coconut. 

Makes 20