Gluten-free Lamington Fingers

Step 1
Preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced. Grease a 20 cm x 30 cm (8 in x 12 in, base measurement) shallow cake tin and line the base and two long sides with one piece of baking paper.

Step 2
Put the flour, baking powder, sugar, butter, eggs, milk, and vanilla in a large bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the lined tin and spread evenly. Lightly tap the tin on the bench top to get rid of any excess air bubbles.

Step 3
Bake for 20 minutes or until cooked when tested with a skewer. Leave to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely (this will take about 40 minutes).

Step 4
To make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the boiling water and vanilla and stir until smooth (it should be the consistency of pouring cream).

Step 5
Trim the edges of the cooled cake with a sharp serrated knife then cut the cake into 12 fingers about 4.5 cm x 9.5 cm (1 3/4 in x 3 3/4 in) each.

Step 6
Spread the coconut on a tray or plate. Rest a cake portion on a fork, dip into the chocolate icing and then spoon the icing over the top and sides to completely coat (if the icing becomes too thick to handle, add a teaspoon of boiling water). Allow any extra icing to drip off. Roll the cake in the coconut to coat evenly. Place on a wire rack. Repeat with the remaining ingredients.