In a bowl stir to combine flour and baking powder.

In a separate bowl whisk together eggs, sugar and vanilla using an electric mixer or stand mixer. They need to be SUPER LUX so beat till dreamy and creamy looking (about 5 minutes)

Add the melted but not hot butter. Mix in slowly to combine.

On low-speed slowly add dry ingredients and milk to egg mixture until well incorporated. Pour the mixture into the square baking pan

Bake for 40 minutes at 180 °C or until a skewer inserted comes out clean. Cool in the pan.

Once cool, cut the cake into even squares but leave in the pan. Cover baking pan in foil or wrap and freeze for an hour or you won't be able to dip your sponge easily.

Once your sponge has been in the freezer for at least an hour you can make your chocolate dipping sauce.

Bring the milk to a boil in a saucepan. Add chocolate chips to a large glass bowl. Add the cocoa powder. Pour the hot milk over the mixture and stir till melted and smooth.

Add desiccated coconut in a separate bowl. Remove the sponge cake from the freezer. Using two forks, dip one sponge cake square into the chocolate coating mixture, making sure that all sides are coated then roll in the desiccated coconut, and place the lamington on a wire rack to dry.

Repeat the process until all lamingtons are coated. Serve immediately or store in an airtight container for up to 3 days.