Making lamingtons is a messy business. My best tip for you is to freeze your cake.
I made my cake the day before I wanted to do the lamingtons.
I just made a packet butter cake and baked it in a small slice tin. When cool, I wrapped it in kitchen paper then cling film and put it in the freezer.
When you are ready to go lammo crazy, take out your cake slab and cut it into squares (18).
A fork can be inserted into the cake so dipping in the runny chocolate icing is easy. Drain off excess icing then roll in coconut.
Using frozen cake is much easier than fluffy, too fresh cake.
We enjoyed out lamingtons down at the beach, topped with sweet whipped cream!
So bloody good!
Cheers - Joolz xx