1. COMBINE the butter and chocolate in a saucepan and gently heat, stirring occasionally, until melted and smooth. Cool slightly. Add the eggs and sugar and stir to combine, and then add the sifted flour and baking powder and mix until just combined. Pour into 12 x 1/3 cup capacity paper lined muffins pans.
2. BAKE in a moderate oven 180°C for 20-25 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely. Store in an airtight container until required.
3. SIFT together the icing sugar and cocoa then add the milk and stir until smooth. Divide the coconut between 2 bowls. Dip each muffin in the cocoa mixture then 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 an airtight container until required.
4. CUT each lamington and fill with cream prior to serving.