1. Cut the edges of your cooled vanilla sponge, then cut into squares. The size doesn’t matter, it just depends how much you want to eat at once.

2. Place the cream into a microwave safe bowl or jug, heat for 2 minutes. Place the chocolate into a bowl, pour over the heated cream, let sit for a little then stir with a rubber spatula.

3. Place your coconut into a baking tray.

4. Now you want to place a cooling rack into another baking tray, this will be where you place your finished lamingtons.

5. Take a cake square roll it in the chocolate coating, roll in the coconut, lastly place on the cooling rack. The tray underneath will catch any mess. Some people like to use forks to roll the cake in the chocolate coating, but I prefer just using my hands. Once they are all coated place in the fridge. This will set the chocolate. So it doesn’t get over your fingers. But if you can’t wait then dig in.