PREPARE: Heat the oven to 180°C / 350°F / Gas 4. Grease the base of a 20c (8 in.) square cake pan, line with baking parchment paper and grease the paper with butter.

BEAT THE EGGS: Combine the eggs, sugar and vanilla in the bowl of an electric mixer. With the whisk attachment fitted, beat the egg mixture until very pale and fluffy, approximately 5 minutes.

ADD THE DRY INGREDIENTS: Sift over the flour, corn flour and salt, then use a spatula to gently but thoroughly fold the dry ingredients through the egg mixture. Pour in the melted butter and stir to combine.

BAKE: Pour the mixture into the prepared cake pan, tap the pan twice on the counter to disperse any large air bubbles, then bake in the middle of the preheated oven for 30 minutes, until the cake has risen and starting to pull away from the edges of the pan.

COOL: Remove from the oven, allow the cake to cool for 5 minutes in the cake pan, then line a wire rack with baking paper (this stops the cake from sticking to the rack) and turn the cake out to cool completely.

SLICE AND FREEZE: When the cake has completely cooled, use a large serrated knife to trim the edges then slice into 9 neat squares. Freeze for at least 1 hour.

MAKE THE CHOCOLATE ICING: Whisk the icing sugar, cocoa powder and salt together in a medium bowl. Stir in the butter and 7-8 tablespoons of boiling water until you have a thin, pouring consistency. (See notes for tips).

GLAZE AND DECORATE: Spread half of the coconut over a large plate. Working one at a time, use two forks to dip and turn each sponge cube in the chocolate glaze until covered. Allow any excess to drip off, then use two forks to roll in the coconut. Transfer to a plate and repeat with all remaining sponge cubes, replacing coconut when necessary.

CHILL: Chill the lamingtons for at least half an hour until set. If you’re feeling decadent, serve with whipped cream and raspberry jam.