White chocolate icing
1.Preheat the oven to 180°C (160°C fan-forced). Grease 20cm x 30cm lamington pan, line base and two opposite sides with a strip of baking paper.
2.Beat the butter, essence, sugar and eggs in a large bowl with an electric mixer until light and fluffy.
3.Stir in the sifted flours and almond meal, in two batches. Spread mixture into the pan; smooth surface.
4.Bake about 35 minutes. Stand cake for 5 minutes before turning onto a wire rack to cool. Cut cake into 32 pieces.
5.To make the white chocolate icing, combine milk and choc melts in a small saucepan, stir over low heat until smooth. Transfer mixture to a large bowl; stir sifted icing sugar until smooth.
6.Place coconut in a medium bowl.
7.Split icing into two bowls.Using either bowl, coat cake pieces in white chocolate icing until completely coated.
8.Toss in coconut. Serve.