Preheat the oven to 180°C/350°F.Line an 8x8-inch baking pan with butter/baking/parchment paper.

Separate egg whites and yolks into two different bowls. Beat egg whites on medium speed till it froth Add half of the sugar (1 tbsp at a time) till well mixed. Keep beating the egg whites till stiff peaks are formed.

Add the remaining sugar and vanilla essence to egg yolks and beat on high speed till well mixed and the batter should be pale yellow.

Add 1/3rd of egg whites to the yolk mixture. Gently combine with a spatula. Add the yolk mixture to the egg white mixture and gently combine with a spatula so as not to deflate the egg whites.

Add sifted all-purpose flour, baking powder, and salt (1 tbsp at a time). Mix gently with a spatula till well combined.

Add vegetable oil. Again gently mix with a spatula.

Pour the mixture into the prepared baking tin and bake for about 25-33 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Leave the cake in the tin for about 10 minutes before placing the cake onto a wire rack to cool

Using a serrated knife (ideally a long, serrated bread knife), cut the cake into 16 squares, or whatever size you wish.

Into a small saucepan add milk, butter, cocoa powder, and powdered sugar. Cook on medium flame. Whisk till all ingredients are well combined. Allow the mixture to come to a boil.

Pour the mixture into a bowl containing chopped dark chocolate. Mix till the chocolate completely melts. The icing needs to be thick enough to coat the cakes, but runny enough to only leave a light coating.

Leave till it slightly cools down (should be warm but not hot).

Pour the desiccated coconut onto a large plate.

Using two forks, dip a piece of sponge into the chocolate mixture, making sure that all sides are coated, and allow any excess icing to drain off.

Then roll the chocolate-coated cake in the desiccated coconut, and place the lamington on a wire rack to dry.

Repeat with the remaining pieces.

Place the lamingtons in the fridge for 20-30 minutes.