1. Preheat your oven to 180°C (fan-forced). Grease a square cake pan and line it with baking paper.
2. Sift the flour and baking powder into a bowl and set aside.
3. Using an electric mixer on medium-high speed, beat the butter, sugar, and vanilla together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition to ensure a smooth, lump-free batter.
5. Gently fold in the flour mixture, followed by the milk.
6. Pour the batter into the prepared pan, spreading it evenly. Bake for 25 minutes.
7. Allow the cake to stand. Once cooled, cut the cake into small squares and freeze for 1 to 1.5 hours.
8. In a heatproof bowl, combine the icing ingredients and mix until smooth. The icing should be syrup-like but not watery. Spread the desiccated coconut evenly in a shallow bowl or pan with a wide surface area.
9. Dip each piece of cake into the icing, rolling it to coat all sides. Transfer the coated cake into the coconut and roll it to evenly cover all sides. Place on a tray to set.
10. To assemble, add a dollop of whipped cream and a spoonful of strawberries on top of half the lamingtons. Use the remaining halves to sandwich them, creating a layered treat. Secure with skewers and serve.
Tip! for a more polished look, consider using flaked or shredded coconut on your lamingtons. However, for a traditional Australian aesthetic, desiccated coconut is the way to go.
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