1. CREAM together the butter, sugar and vanilla until light and fluffy. Gradually beat in the eggs, beating well between each addition. Fold in the flour and milk until combined. Spoon the mixture into a greased and base lined 28cm x 18cm slice pan.
2. BAKE in a moderate oven 180°C for 45 minutes or until cooked when tested. Stand 10 minutes then turn out onto a wire rack. Cool.
3. SIFT together the icing sugar and cocoa then add the milk and stir until combined. Divide the coconut between 2 bowls. Trim and then cut the cake into 12 rectangles. Dip each cake in cocoa mixture, allow excess to drop off and then use 2 forks to toss in one bowl of coconut. Set aside on a wire rack and repeat with remaining cakes. For a clean white finish toss each cake in the second bowl of coconut. Store in airtight container until required.
Lamingtons keep well for 3-4 days!